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
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.

1036

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shrimp and Artichoke Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions