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Artichoke And Shrimp Risotto

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Ingredients
  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
  Butter/Margarine 1 Tablespoon
  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)
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded fontina cheese/Gruyere cheese 1 Ounce (1/4 cup)
Directions

Cook artichoke hearts and shrimp in a small amount of boiling salted water about 5 minutes or just till tender.
Drain.
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.
Serve immediately.
Pass grated parmesan or romano cheese, if desired.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Shrimp

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