Best Shrimp And Artichoke Risotto Recipes

SHRIMP AND ARTICHOKE RISOTTO

Shrimp and Artichoke Risotto image

Provided by Molly O'Neill

Time 1h

Yield Four servings

Number Of Ingredients 13

Ingredients

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

LEMON AND ARTICHOKE RISOTTO WITH SHRIMP

Lemon and Artichoke Risotto With Shrimp image

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.

Provided by Erindipity

Categories Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 garlic cloves, minced
1 cup onion, finely chopped
1 1/3 cups arborio rice
1/2 cup white wine
6 cups chicken stock, heated
1 lb shrimp, peeled and deveined
1 lemon, zested
15 ounces artichoke hearts, drained and chopped
2 sprigs rosemary, finely chopped
1 cup parmigiano-reggiano cheese, grated

Steps:

Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
Add rice and saute another 2-3 minutes.
Add wine and cook 1 minute.
Add the warm stock about 1 cup at a time.
Cook uncovered and stirring frequently until all stock is absorbed.
Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
Add the cheese and juice of one lemon.
Season with salt and pepper.

SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO

SLOW COOKER SHRIMP AND ARTICHOKE BARLEY RISOTTO image

Categories Soup/Stew Shellfish Quick & Easy Winter Healthy

Yield 4

Number Of Ingredients 13

Ingredients

3 cups of water*
3 teaspoons Better than Bouillon Lobster Base*
1 cup chopped onion
3 cloves of garlic, minced
1 9oz package frozen artichoke hearts, thawed and quartered
freshly ground black pepper, to taste
1 cup (200gm) pearl barley
1lb shrimp, peeled and deveined
2oz parmesan or pecorino romano cheese, grated
2 tsp grated lemon zest
4 oz baby spinach
salt and pepper, to taste
*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.

Steps:

Bring 3 cups of water to a boil. Whisk in the lobster base and set aside. In a nonstick skillet over medium-low heat, saute the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Transfer to the slow cooker and add the artichoke hearts, black pepper, and barley. Stir in the lobster broth. Cover and cook on high for 3 hours, or until barley is tender and the liquid is just about all absorbed. About 15 minutes before serving, stir in the shrimp and grated cheese. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Add the lemon zest and fold in the baby spinach, stirring until it's wilted. Season to taste with salt and pepper. Divide among serving bowls and serve immediately.