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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 cup dry white wine
 2 garlic, minced
 1 tsp chopped thymeplus more for garnish
 1 lemon, zested and juiced
 salt and freshly cracked black pepperto taste

1

Heat chicken stock in a medium saucepan.

2

Heat the olive oil and butter in a 3 qt. pan over medium heat,

3

Cook the onion until soft.

4

Add the rice and cook until glossy. Stir in the wine and cook until evaporated.

5

Stir in the garlic and thyme and cook a further minute.

6

Start to ladle the hot stock into the rice mixture, stirring constantly until absorbed. Repeat until the rice is just about cooked.

7

Stir in the artichokes. Continue to add hot stock until the rice is just al dente.

8

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.

9

Stir in lemon zest and juice to the risotto. Season with salt and pepper to taste.

10

Spoon into bowls and garnish with shrimp and some thyme.


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Ingredients

 6 cups chicken stock
 4 Tbsp olive oil
 2 Tbsp butter
 1 onion, finely diced
 1 cup dry white wine
 2 garlic, minced
 1 tsp chopped thymeplus more for garnish
 1 lemon, zested and juiced
 salt and freshly cracked black pepperto taste
Artichoke and Shrimp Risotto