Lemon And Artichoke Risotto With Shrimp

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup onion, finely chopped
• 1 1/3 cups arborio rice
• 1/2 cup 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

Recipe

• 1 saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
• 2 add rice and saute another 2-3 minutes.
• 3 add wine and cook 1 minute.
• 4 add the warm stock about 1 cup at a time.
• 5 cook uncovered and stirring frequently until all stock is absorbed.
• 6 add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
• 7 add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
• 8 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.
• 9 add the cheese and juice of one lemon.
• 10 season with salt and pepper.