Risotto With Salmon Smoked
356 recipes
Risotto with artichokes and shrimp
ingredients
servings
4
Rice
320 grams
Onion
1 unit
Extra virgin olive oil
to taste
White table wine
1 glass
Artichokes
4 unit
Prawns
200 grams
Vegetable broth
1 liter
Salt
to taste
Pepper
to taste
Butter
1 knob
Parsley
1 sprig
first courses from Italy - Puglia
Risotto with artichokes and shrimp
Risotto with artichokes and shrimp
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicate but at the same time extremely tasty dish: it is the Risotto with artichokes and shrimp!
preparation
step 1
Wash the artichokes, remove the outer leaves that are harder and cut the ends. Cut them in little slices, then take the upper part of the stem, remove the outer and hard layer and cut it into circles.
step 2
Dip everything in a bowl of water with the lemon cut in half, so as not to darken them.
step 3
In a saucepan, with a little extra virgin olive oil, sauté a finely chopped onion.
step 4
Add the well-drained artichokes and season for a few minutes.
step 5
Now add the shrimps.
step 6
Mix well and add the rice toasting it in the dressing.
step 7
Blend with the white wine, raise the heat to evaporate completely then add salt and pepper.
step 8
Then add a ladle of boiling vegetable stock and continue cooking by adding a ladle of broth each time the previous one has been absorbed.
step 9
Once the risotto is cooked, turn off the heat, add some butter and stir in a wooden spoon.
step 10
Let the risotto with artichokes and prawns rest for a 2-3 minutes, then serve it on the plates with a sprinkling of chopped fresh parsley.
