Shrimp and Artichoke Risotto Recipe

Name: Shrimp and Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 6 1/2 cups chicken broth, homemade or low-sodium canned; 2 cups dry white wine; 2 teaspoons olive oil; ⅓ cup minced shallots; 1 1/2 cups Arborio rice; 1 pound large shrimp, peeled and deveined; 4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces; 2 teaspoons chopped fresh oregano; 1 teaspoon grated lemon zest; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 1 raw artichoke heart, cut into thin strips; 1 tablespoon chopped Italian parsley

Servings: persons

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
⅓ cup minced shallots
1 1/2 cups Arborio rice
1 pound large shrimp, peeled and deveined
4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley

1
Place the chicken broth and the wine in a medium-size saucepan and bring to a boil.
2
Reduce the heat and keep at a simmer.
3
Heat the olive oil in a large, wide pot over medium heat.
4
Add the shallots and cook, stirring constantly, until soft, about 3 minutes.
5
Add the rice to the shallots and stir to combine.
6
Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed.
7
Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes.
8
After 45 minutes, stir in the shrimp.
9
Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper.
10
Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley.
11
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 6 1/2 cups chicken broth, homemade or low-sodium canned, 2 cups dry white wine, 2 teaspoons olive oil, ⅓ cup minced shallots, and more.

Yes, Shrimp and Artichoke Risotto 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.

Shrimp and Artichoke Risotto

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