Ingredients
- 10 baby artichokes
- 1 lb shrimp, peeled and deveined
- 6 cups seafood or vegetable broth
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 1/2 cups Arborio rice
- 3/4 cup dry white wine
- 1 tablespoon lemon zest
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- Olive oil
- Salt and peper
Directions
- 1Heat the broth in a large pot set over medium-high heat.
- 2Season shrimp with salt and pepper. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat. Add shrimp and cook for 3 minutes on each side, or until cooked through. Transfer to a plate or bowl.
- 3Melt the butter in the same large sauce pan (or risotto pan) set over medium heat. Add the chopped shallot and cook for 3 minutes, stirring frequently. Add the artichoke, garlic, and thyme and cook for 2 minutes.
- 4Stir in the Arborio rice and cook for 2 minutes. Add the white wine and give it a stir. Cook until the wine is fully absorbed.
- 5Add the broth to the pan one ladle at a time, making sure to stir the risotto frequently. When the broth has been absorbed, add another. Continue with the remaining broth and cook risotto until it's tender.
- 6Mix the lemon zest and most of the Parmesan and shrimp into the risotto (leaving some cheese and shrimp to put on top).
- 7Garnish with remaining shrimp, cheese, and some additional thyme.
