SHRIMP AND ARTICHOKE RISOTTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp and Artichoke Risotto image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 13

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
1/3 cup minced shallots
1 1/2 cups Arborio rice
1 pound large shrimp, peeled and deveined
4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley

Steps:

  • Place the chicken broth and the wine in a medium-size saucepan and bring to a boil. Reduce the heat and keep at a simmer. Heat the olive oil in a large, wide pot over medium heat. Add the shallots and cook, stirring constantly, until soft, about 3 minutes. Add the rice to the shallots and stir to combine.
  • Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes. After 45 minutes, stir in the shrimp.
  • Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1779 milligrams, Sugar 9 grams, TransFat 0 grams

There are no comments yet!