Lemon And Artichoke Risotto With Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE LEMON RISOTTO RECIPE



Artichoke Lemon Risotto Recipe image

A summery vegetarian side dish: artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, perfumed thyme and basil. Easily adapted to be vegan, can be made with fresh and steamed artichokes or using a canned variety.

Provided by Florentina

Categories     Side Dishes

Time 45m

Number Of Ingredients 12

1.5 cups arborio or carnaroli rice
6 cups vegetable stock (-warm)
1 batch marinated artichoke hearts ((about a dozen))
1/2 cup onion or leeks (- finely chopped)
1/4 cup dry white wine
2 tbsp salted butter
2 tbsp extra virgin olive oil
1 organic lemon (-j uiced and zested)
1/4 cup parmigiano-reggiano or mascarpone cheese (- optional)
4 tbsp fresh thyme and basil leaves
1 pinch sea salt (+ more to taste)
freshly cracked black pepper to taste

Steps:

  • Prepare the marinated artichoke hearts according to this recipe. Puree half of them in the food processor and reserve the rest.
  • Heat up the vegetable stock and season to your taste with the sea salt.
  • In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent.
  • Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine.
  • Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid.
  • The risotto is done in about 30 minutes, once the grains are al dente, they still have a little bite to them and not mushy.
  • Remove from heat and stir in the pureed artichoke hearts, parmesan cheese and 1 tablespoon of the remaining butter.
  • Add a little more warm stock, 2 tablespoons of lemon juice then stir again and cover with a lid and allow to sit for 3 minutes. If needed you can add a little more stock just before serving to help loosen it a little more.
  • Divide between 4 plates and serve with the reserved artichoke hearts on top, lemon zest, a drizzle of olive oil, black pepper and the fresh thyme and basil.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1472 mg, Sugar 3 g, ServingSize 1 serving

SHRIMP AND ARTICHOKE RISOTTO



Shrimp and Artichoke Risotto image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 13

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
1/3 cup minced shallots
1 1/2 cups Arborio rice
1 pound large shrimp, peeled and deveined
4 artichokes, steamed, leaves and stems and hearts cut into 1/2-inch pieces
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1 1/2 teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley

Steps:

  • Place the chicken broth and the wine in a medium-size saucepan and bring to a boil. Reduce the heat and keep at a simmer. Heat the olive oil in a large, wide pot over medium heat. Add the shallots and cook, stirring constantly, until soft, about 3 minutes. Add the rice to the shallots and stir to combine.
  • Ladle in 1/2 cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth 1/2 cup at a time and stirring until rice is tender, about 50 minutes. After 45 minutes, stir in the shrimp.
  • Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley. Serve immediately.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1779 milligrams, Sugar 9 grams, TransFat 0 grams

LEMON AND ARTICHOKE RISOTTO WITH SHRIMP



Lemon and Artichoke Risotto With Shrimp image

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.

Provided by Erindipity

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 garlic cloves, minced
1 cup onion, finely chopped
1 1/3 cups arborio rice
1/2 cup white 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

Steps:

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

More about "lemon and artichoke risotto with shrimp recipes"

SHRIMP AND ARTICHOKE RISOTTO RECIPE ON FOOD52
Mar 3, 2018 Risotto is my ideal one pot meal, and this is a combination I love in late winter and early spring when fresh artichokes abound. If you can't get good artichokes, try substituting with peas or asparagus in season -- both go …
From food52.com


SHRIMP LEMON RISOTTO RECIPE | LYNNECURRY
4 days ago Arborio rice: A short-grain rice known for its high starch content, which gives risotto its creamy texture.. Shrimp: Fresh, peeled, and deveined shrimp that add a sweet and briny …
From lynnecurry.com


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP RECIPE
Dec 9, 2011 Cook as for the master recipe, #312, adding the shrimp a little later than you would the meat—wait until you add the third dose of liquids to your risotto, about 15 minutes into the cooking process.
From epicurious.com


LEMON GARLIC SHRIMP SCAMPI RECIPE | LYNNECURRY
4 days ago Gently reheat the shrimp scampi in a skillet over low heat. Add a splash of lemon juice or a small pat of butter to revive the sauce and prevent the shrimp from drying out. Stir …
From lynnecurry.com


35+ HEARTY AND SOUL COMFORTING DINNER RECIPES FOR COZY NIGHTS
4 days ago In a large pan, heat olive oil over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 7 minutes. Remove from the pan and set aside.
From chefsbliss.com


LEMONY SHRIMP AND RISOTTO RECIPE - CHEF'S RESOURCE RECIPES
Add broth and lemon juice: Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Increase the …
From chefsresource.com


BABY ARTICHOKE AND SHRIMP RISOTTO — A THOUGHT FOR FOOD
Mar 28, 2016 Baby Artichoke and Shrimp Risotto. Yield 4 servings. Ingredients 10 baby artichokes, trimmed and quartered lengthwise 1 lb shrimp, peeled and deveined 6 cups …
From athoughtforfood.net


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP – RECIPE WISE
Lemon and Artichoke Risotto with Shrimp is a classic Italian dish that has become popular all over the world. It is the perfect combination of flavors - tangy lemon, sweet artichoke, and succulent …
From recipewise.net


LEMON ARTICHOKE RISOTTO WITH SHRIMP - FOODIETOTS.COM
Mar 30, 2010 Recipe: Lemon Artichoke Risotto with Shrimp. Ingredients: for the risotto. 1/4 cup olive oil; 4 cloves garlic, finely chopped (1 teaspoon reserved for shrimp) zest and juice of 1 lemon (1 tablespoon zest reserved for shrimp) 2 …
From foodietots.com


ARTICHOKE AND SHRIMP RISOTTO - JILL'S TABLE
Artichoke and Shrimp Risotto. Creamy and decadent, risotto is as comforting as it comes. Simply adding grilled artichokes and shrimp gives this easy risotto recipe a big boost of flavour. Yields4 Servings Prep Time15 mins Cook Time ... Stir …
From jillstable.ca


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP RECIPES
6 1/2 cups chicken broth, homemade or low-sodium canned: 2 cups dry white wine: 2 teaspoons olive oil: 1/3 cup minced shallots: 1 1/2 cups Arborio rice
From tfrecipes.com


LEMON, ARTICHOKE AND SHRIMP RISOTTO {GLUTEN-FREE}
Mar 8, 2015 Stir in the artichoke hearts, lemon zest and shrimp, being sure to stir enough to let the heat of the rice cook the shrimp (1-2 minutes). There will be some liquid remaining in the risotto, so set the cooker to Browning, add butter …
From theperfectpantry.com


SHRIMP AND ARTICHOKE RISOTTO - EMERILS.COM
Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; sauté 3 minutes. Stir in rice and sauté 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. …
From emerils.com


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP RECIPE
Get full Lemon and Artichoke Risotto With Shrimp Recipe ingredients, how-to directions, calories and nutrition review. Rate this Lemon and Artichoke Risotto With Shrimp recipe with 2 tbsp …
From recipeofhealth.com


RISOTTO WITH LEMON AND SHRIMP FOR TWO RECIPE - CHEF'S RESOURCE
For the Risotto: 2 tablespoons olive oil; 3/4 pound shrimp, peeled and deveined; 1/2 cup diced onions; 1 clove minced garlic; 3/4 cup risotto or Arborio rice; 1 heaping tablespoon lemon zest, …
From chefsresource.com


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP - FOOD BLOG
7. 1 lb shrimp, peeled and deveined 8. 1 lemon, zested 9. 15 ounces artichoke hearts, drained and chopped 10. 2 sprigs rosemary, finely chopped 11. 1 cup parmigiano-reggiano cheese, …
From foodrecipes.eu


DELICIOUS SHRIMP AND ARTICHOKE RISOTTO - GIALLOZAFFERANO.COM
Shrimp Cream:. Clean the shrimp, blend the heads and shells with 50 ml of water, a drizzle of olive oil, salt, and pepper. Strain the resulting sauce and set aside.
From giallozafferano.com


SEAFOOD RISOTTO RECIPE | LYNNECURRY
4 days ago Gently warm your seafood risotto on the stovetop by placing it in a non-stick pan over low heat. Add a splash of chicken broth or white wine to restore its creamy texture, …
From lynnecurry.com


SHRIMP AND ARTICHOKE RISOTTO | EMERILS.COM
Heat the oil and 1 tablespoon of the butter in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and sauté until softened, 4 to 6 minutes.
From emerils.com


RISOTTO WITH SCALLOPS AND CITRUS - ITALIAN RECIPES BY GIALLOZAFFERANO
Extract the juice of the orange 16 and the lemon 17. Heat a non-stick pan well and cook the scallops for 30 seconds on each side 18 . Deglaze with orange and lemon juice 19 .
From giallozafferano.com


INA GARTEN SHRIMP RISOTTO RECIPE
Heat Oil and Prepare Shrimp: Heat 1 tablespoon of olive oil in a large pan.Season shrimp with ½ teaspoon salt and half of the lemon zest. Add crushed red pepper if desired. Cook Shrimp: …
From inagarteneats.com


45+ HEALTHY ALMOND MILK DINNER RECIPES FOR A DAIRY-FREE MEAL
2 days ago It’s a dairy-free, plant-based version of the classic spinach and artichoke dip that everyone can enjoy. Ingredients: 1 tbsp olive oil; 2 cups fresh spinach, chopped; 1 can (14 oz) …
From chefsbliss.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #rice     #seafood     #european     #italian     #shrimp     #pasta-rice-and-grains     #short-grain-rice     #shellfish

Related Search