Lemon And Artichoke Risotto With Shrimp Recipe

Name: Lemon And Artichoke Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, minced; 1 cup onion, finely chopped; 1 1/3 cups arborio rice; 1/2 cup white wine; 6 cups chicken stock, heated; 1 lb shrimp, peeled and deveined; 1 lemon, zested; 15 ounces artichoke hearts, drained and chopped; 2 sprigs rosemary, finely chopped; 1 cup parmigiano-reggiano cheese, grated

Servings: persons

2 tablespoons olive oil
3 garlic cloves, minced
1 cup onion, finely chopped
1 1/3 cups arborio rice
1/2 cup white wine
6 cups chicken stock, heated
1 lb shrimp, peeled and deveined
1 lemon, zested
15 ounces artichoke hearts, drained and chopped
2 sprigs rosemary, finely chopped
1 cup parmigiano-reggiano cheese, grated

1
Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
2
Add rice and saute another 2-3 minutes.
3
Add wine and cook 1 minute.
4
Add the warm stock about 1 cup at a time.
5
Cook uncovered and stirring frequently until all stock is absorbed.
6
Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
7
Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
8
Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
9
Add the cheese and juice of one lemon.
10
Season with salt and pepper.

1254

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 garlic cloves, minced, 1 cup onion, finely chopped, 1 1/3 cups arborio rice, and more.

Yes, Lemon And Artichoke Risotto With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon And Artichoke Risotto With Shrimp

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