Lemon and Artichoke Risotto with Shrimp

1. 1

   Cook as for the master recipe, #312, adding the shrimp a little later than you would the meatwait until you add the third dose of liquids to your risotto, about 15 minutes into the cooking process.

2. 2

   Stir in the lemon zest, artichokes, and rosemary with the shrimp.

3. 3

   Add the peas in the last minute or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.