Artichoke And Shrimp Risotto Recipe


Main Ingredient


 Frozen artichoke hearts4 1⁄2 Ounce (1/2 of a 9-ounce package)
 Shelled shrimp4 Ounce, halved lengthwise (fresh or frozen)
 Sliced green onion1⁄4 Cup (4 tbs)
 Bay leaf1 , crumbled
 Butter/Margarine1 Tablespoon
 Chicken broth2 1⁄2 Cup (40 tbs)
 Rice1 Cup (16 tbs) (short, medium, or long grain)
 Dry white wine1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Pepper1 Dash
 Shredded fontina cheese/Gruyere cheese1 Ounce (1/4 cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1175 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 237.5 mg

Sodium 2639.1 mg110%

Total Carbohydrates 163 g54.2%

Dietary Fiber 4.3 g17.1%

Sugars 5.8 g

Protein 49 g97.3%

Vitamin A 34.1% Vitamin C 22.9%

Calcium 32% Iron 35.2%

*Based on a 2000 Calorie diet


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.
Serve immediately.
Pass grated parmesan or romano cheese, if desired.