Creamy and decadent, risotto is as comforting as it comes. Simply adding grilled artichokes and shrimp gives this easy risotto recipe a big boost of flavour.
Heat chicken stock in a medium saucepan.
Heat the olive oil and butter in a 3 qt. pan over medium heat,
Cook the onion until soft.
Add the rice and cook until glossy. Stir in the wine and cook until evaporated.
Stir in the garlic and thyme and cook a further minute.
Start to ladle the hot stock into the rice mixture, stirring constantly until absorbed. Repeat until the rice is just about cooked.
Stir in the artichokes. Continue to add hot stock until the rice is just al dente.
While finishing the risotto, heat 1 tbsp. of butter in a non-stick pan over medium-high heat. Cook the shrimp on both sides until light golden and the shrimp are cooked through. Turn off heat and set aside.
Stir in lemon zest and juice to the risotto. Season with salt and pepper to taste.
Spoon into bowls and garnish with shrimp and some thyme.
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Ingredients
Directions
Heat chicken stock in a medium saucepan.
Heat the olive oil and butter in a 3 qt. pan over medium heat,
Cook the onion until soft.
Add the rice and cook until glossy. Stir in the wine and cook until evaporated.
Stir in the garlic and thyme and cook a further minute.
Start to ladle the hot stock into the rice mixture, stirring constantly until absorbed. Repeat until the rice is just about cooked.
Stir in the artichokes. Continue to add hot stock until the rice is just al dente.
While finishing the risotto, heat 1 tbsp. of butter in a non-stick pan over medium-high heat. Cook the shrimp on both sides until light golden and the shrimp are cooked through. Turn off heat and set aside.
Stir in lemon zest and juice to the risotto. Season with salt and pepper to taste.
Spoon into bowls and garnish with shrimp and some thyme.
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