Spring Risotto With Shrimp, Asparagus And Artichoke Hearts Recipe

Name: Spring Risotto With Shrimp, Asparagus And Artichoke Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups chicken broth you may not need all; 1 tablespoon unsalted butter; 1 shallot minced; 1 garlic glove, minced; 1 1/2 cups arborio rice; 1/4 cup dry white wine I used chardonnay; 1/2 cup asparagus chopped; 1/4 cup peas; 1/4 cup artichoke hearts; 15 shrimp peeled & deveined; 1 tablespoon lemon zest a small lemon; 1/4 cup grated Parmesan cheese freshly; salt; pepper

Servings: persons

2 1/2 cups chicken broth you may not need all
1 tablespoon unsalted butter
1 shallot minced
1 garlic glove, minced
1 1/2 cups arborio rice
1/4 cup dry white wine I used chardonnay
1/2 cup asparagus chopped
1/4 cup peas
1/4 cup artichoke hearts
15 shrimp peeled & deveined
1 tablespoon lemon zest a small lemon
1/4 cup grated Parmesan cheese freshly
salt
pepper

1
In a small saucepan, bring chicken/vegetable broth to a boil. Once boiled, reduce heat to low and keep hot.
2
In a separate large saucepan, melt butter over medium heat then add garlic and shallot and saute for 2-3 minutes, until softened. Add rice and stir, then add in the wine and stir until nearly absorbed by the rice.
3
Add 1/4 cup of the hot broth, stirring until absorbed. Keep adding the broth, 1/4 cup at a time, and stirring constantly until it is nearly absorbed before adding more. This took a couple of minutes for each cup of broth to absorb.
4
After about 10-15 minutes, depending on how long the broth takes to absorb, the rice start becoming tender. When there is about 1 cup of hot broth left, toss in the asparagus, peas and artichoke hearts and continue to stir.
5
When there is about 1/2 cup of hot broth left, add shrimp, continue stirring constantly until all the hot broth has been added. Taste rice for tenderness and to determine if any additional hot broth needs to be added. The rice should be tender and the liquid should be creamy.
6
Top with freshly grated lemon zest, stir in grated parmesan and season with salt and pepper and serve hot!

977

kcal

Calories

Fat

Carbs

147

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 14 ingredients. The key ingredients include: 2 1/2 cups chicken broth you may not need all, 1 tablespoon unsalted butter, 1 shallot minced, 1 garlic glove, minced, and more.

Yes, Spring Risotto With Shrimp, Asparagus And Artichoke Hearts 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.

Spring Risotto With Shrimp, Asparagus And Artichoke Hearts

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