Artichoke And Shrimp Risotto
|Frozen artichoke hearts||4 1⁄2 Ounce (1/2 of a 9-ounce package)|
|Shelled shrimp||4 Ounce, halved lengthwise (fresh or frozen)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Bay leaf||1 , crumbled|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Rice||1 Cup (16 tbs) (short, medium, or long grain)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Shredded fontina cheese/Gruyere cheese||1 Ounce (1/4 cup)|
Cook artichoke hearts and shrimp in a small amount of boiling salted water about 5 minutes or just till tender.
Halve any large artichokes.
Meanwhile, in 3-quart saucepan cook green onion and bay leaf in butter or margarine till onion is tender.
Stir in broth, rice, wine, salt, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 15 minutes.
Remove from heat.
Stir in fontina or gruyere cheese, artichokes, and shrimp.
Cover and let stand for 5 to 8 minutes or just till rice is tender.
Pass grated parmesan or romano cheese, if desired.