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Risotto with artichokes and shrimp

ingredients

servings

4

Rice

320 oz

Onion

1 unit

Extra virgin olive oil

to taste

White table wine

1 glass

Artichokes

4 unit

Prawns

200 oz

Vegetable broth

1 fl oz

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

with lactose with shellfish source of B vitamins

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with artichokes and shrimp

A delicate but at the same time extremely tasty dish: it is the Risotto with artichokes and shrimp!

Risotto with artichokes and shrimp step 1

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.

Risotto with artichokes and shrimp step 2

step 2

Dip everything in a bowl of water with the lemon cut in half, so as not to darken them.

Risotto with artichokes and shrimp step 3

step 3

In a saucepan, with a little extra virgin olive oil, sauté a finely chopped onion.

Risotto with artichokes and shrimp step 4

step 4

Add the well-drained artichokes and season for a few minutes.

Risotto with artichokes and shrimp step 5

step 5

Now add the shrimps.

Risotto with artichokes and shrimp step 6

step 6

Mix well and add the rice toasting it in the dressing.

Risotto with artichokes and shrimp step 7

step 7

Blend with the white wine, raise the heat to evaporate completely then add salt and pepper.

Risotto with artichokes and shrimp step 8

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.

Risotto with artichokes and shrimp step 9

step 9

Once the risotto is cooked, turn off the heat, add some butter and stir in a wooden spoon.

Risotto with artichokes and shrimp step 10

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.

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