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Baby Artichoke and Shrimp Risotto

Baby Artichoke and Shrimp Risotto

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READY IN 1h
PREP TIME 20min
SERVINGS 4


Ingredients

  • 10 baby artichokes
  • 1 lb shrimp, peeled and deveined
  • 6 cups seafood or vegetable broth
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • Olive oil
  • Salt and peper

Directions

  • 1Heat the broth in a large pot set over medium-high heat.
  • 2Season shrimp with salt and pepper. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat. Add shrimp and cook for 3 minutes on each side, or until cooked through. Transfer to a plate or bowl.
  • 3Melt the butter in the same large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently. Add the artichoke, garlic, and thyme and cook for 2 minutes.
  • 4Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed.
  • 5Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender.
  • 6Mix the lemon zest and most of the Parmesan and shrimp into the risotto (leaving some cheese and shrimp to put on top).
  • 7Garnish with remaining shrimp, cheese, and some additional thyme.

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