Name: Artichoke and Shrimp Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups chicken stock; 4 Tbsp olive oil; 2 Tbsp butter; 1 onion, finely diced; 1 ½ cups Risotto rice (Carnaroli or Arborio); 1 cup dry white wine; 2 garlic, minced; 1 tsp chopped thyme; 8 grilled artichokes, cut in half; 12 large shrimps, shelled and deveined; 1 lemon, zested and juiced; salt and freshly cracked black pepper

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.

Yields4 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

6 cups chicken stock

4 Tbsp olive oil

2 Tbsp butter

1 onion, finely diced

1 ½ cups Risotto rice (Carnaroli or Arborio)

1 cup dry white wine

2 garlic, minced

1 tsp chopped thymeplus more for garnish

8 grilled artichokes, cut in half

12 large shrimps, shelled and deveined

1 lemon, zested and juiced

salt and freshly cracked black pepperto taste

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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CategoryEntreesCuisineItalianCooking MethodStovetopTags#artichoke, #comfortfood, #italiancuisine, #risotto, #shrimp

Ingredients