Shrimp and Artichoke Risotto

Ingredients

• 6 ½ cups chicken broth, homemade or low-sodium canned
• 2 cups dry white wine
• 2 teaspoons olive oil
• ⅓ cup minced shallots
• 1 ½ 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 ½ teaspoons salt
• Freshly ground pepper to taste
• 1 raw artichoke heart, cut into thin strips
• 1 tablespoon chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    590 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 47 grams protein; 186 milligrams cholesterol; 3607 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

1 hour