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Lemon and Artichoke Risotto with Shrimp

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Barley

Swap

1 pound small peeled, deveined shrimp for the ground veal or turkey

Add

1/3 cup additional Arborio rice (1 1/3 cups total)
Zest of 1 large lemon
1 15-ounce can quartered artichoke hearts, drained well and chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 cup frozen green peas

Preparation

  1. Cook as for the master recipe, #312, adding the shrimp a little later than you would the meat—wait until you add the third dose of liquids to your risotto, about 15 minutes into the cooking process. Stir in the lemon zest, artichokes, and rosemary with the shrimp. Add the peas in the last minute or two.

Rachael Ray 365: No Repeats
TagsRisottoLemonCitrusFruitArtichokeVegetableShrimpShellfishSeafoodArborio RiceRiceRice & GrainsSideStarterDinnerSpringCookbooks
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