Artichokes risotto
11 recipes
Risotto with shrimp and artichokes in filo pastry baskets
ingredients
servings
2
Pepper
to taste
Iodized salt
to taste
Butter
1 knob
Vegetable broth
500 mL
Garlic
1 wedge
Parsley
1 sprig
Filo
200 grams
Lemons
1 unit
Artichokes
2 unit
Large shrimp tails
200 grams
Rice
130 grams
first courses from Italy
Risotto with shrimp and artichokes in filo pastry baskets
Risotto with shrimp and artichokes in filo pastry baskets
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto rich taste with lemon scent
preparation
step 1
Chop the parsley together with the garlic, clean the artichokes, cut the tips, remove the tough outer leaves, remove the hay inside and then cut into rounds.
step 2
Squeeze the lemon and grate part of the peel.
step 3
Fry the parsley with the garlic for 1-2 minutes in a saucepan, then add the artichokes and cook for 5 minutes. Add the shrimp and cook another 2 minutes.
step 4
Pour the rice into the pot and let it toast for 2-3 minutes, stirring constantly, then add the lemon juice and let dry, salt and pepper.
step 5
Combine half stock and cook at least 15 minutes, adding broth every time the rice is too dry.
step 6
Meanwhile prepare the filo pastry baskets: cut in half two sheets of phyllo dough, brush with a little 'of water and fold over themselves twice: get 4 squares.
step 7
Put them in molds of your choice (for cupcakes, for puddings, for muffins, for tarts, etc), two superimposed squares to form figures of your choice in each mold.
step 8
Cook in the oven at 180 degrees until they are golden brown, then remove them and let them cool.
step 9
When the risotto is ready, stir in a tablespoon of butter and finally fill the phyllo dough baskets, decorate with a little grated lemon peel and serve immediately.
