Artichoke And Shrimp Risotto |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A delightful combination of artichoke, onion and shrimp. Could be used as main dish with extra shrimp. Ingredients:
1 jar artichoke hearts |
2 oz fresh or frozen shelled shrimp, halved lengthwise |
1/4 c sliced green onion |
1 clove garlic, pressed |
1 t butter |
2 1/2 c chicken broth |
1 c rice |
1/2 c dry white wine |
1/4 t salt |
dash pepper |
1/4 c shredded fontina cheese |
Directions:
1. In skillet saute green onion, garlic and shrimp in butter till shrimp turn pink and onion is tender. Stir in broth, rice, wine, salt and pepper. Bring to boil: reduce heat. Cover and simmer for 15 minutes. Remove from heat. Stir in fontina cheese and artichokes. Cover and let stand for 6 to 8 minutes or till rice is tender. Serve immediately. Serve with grated parmesan or romano cheese if desired.
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