When we were in Italy we ate some of the best risotto we have ever had. Italians sure know how to make simple food incredibly delicious. When we got home from our trip we started making different variations of risotto ourselves. This light Lemon Risotto with Shrimp and Artichoke Hearts is our favorite for spring!
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LET’S TALK ABOUT RICE BABY
Not just any rice is used to make risotto. Risotto is made using an Italian short grain rice called Arborio. When cooked the rounded grains remain firm and creamy because the starch content is a little higher than that of other rice grains. And it never hurts to serve a romantic meal in heart shaped bowls.
Love delicious, simple meals like this? Try Sun Basket!
Light the Candles and Set the Table for Two:
Creamy risotto, buttery shrimp and tender artichoke hearts make this meal special enough for Valentine’s day and anniversaries, but it’s still simple enough for a quiet night at home, just the two of you!
Don’t Waste Those Leftover Artichokes!
You will only be using about half a can of artichoke hearts, don’t dare waste them! Use them in this yummy breakfast!
The Recipe: Lemon Risotto with Shrimp and Artichoke Hearts
Tips and what you need: a delicious creamy risotto requires patience. Don’t rush the process! You will need Arborio rice, a good quality pot, a good knife, a microplane for grating parmesan and sea salt, this huge tub saves you a ton of money!
Lemon Risotto with Shrimp and Artichoke Hearts
Yield 2 servings
A spring risotto that is light and lemony! Risotto, like a good marriage, takes a little love and care. Keep the rice simmering lightly and stir often.
- 2 tablespoons olive oil or butter
- 6 spring onions, sliced (also known as green onions)
- 4 garlic cloves, peeled and minced
- 2 tablespoons fresh flat-leaf parsley, chopped and divided
- 1/2 cup white wine
- ¾ cup Arborio rice
- 3-4 cups chicken broth
- sea salt and pepper, to taste
- juice and zest of half a lemon
- 10 ounces shrimp
- 4-5 artichoke hearts packed in water, pressed between paper towels to remove excess water and chopped
- 1/3 cup grated parmesan
Prep all ingredients
Place a medium sized pot on medium heat, add olive oil
When oil is hot add spring onions and cook 3-4 minutes until soft
Add garlic and half the parsley and cook for one minute, stirring frequently
Add white wine and rice, simmer for 3-4 minutes until rice is opaque and the liquid reduces by half
Add one cup broth, bring to a boil, then turn heat down and simmer until liquid is mostly absorbed, stirring rice often. When broth is mostly absorbed (this could take 6-8minutes), add another cup of broth, bring to a simmer and stir frequently again. Add another cup and repeat. When third cup of broth is mostly absorbed, test rice for firmness. We want it cooked but with a little bit of a firm center. No mushy risotto! If it's still not quite the right texture, add broth a little at a time until desired consistency is achieved. (you will end up using between 3-4 cups broth. I usually use closer to 3 or 3 1/2)
Add artichoke hearts and shrimp to rice and cook for 2-3 minutes until shrimp turns pink. Turn off heat.
Add sea salt and pepper to taste, add in parmesan, lemon juice, lemon zest and other half of parsley, stir. Serve and enjoy!
MAY I PLEASE ASK A FAVOR?
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