Best 5 Lemon And Artichoke Risotto With Shrimp Recipes

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Welcome to the culinary adventure of creating a delectable dish that combines the bright flavors of lemon, the tender hearts of artichokes, and succulent shrimp. This article will guide you through the process of crafting a delightful lemon and artichoke risotto with shrimp, a meal that is sure to tantalize your taste buds and leave you craving more. Say goodbye to ordinary dinners and embrace the opportunity to create a dish that will elevate your dining experience. Let's dive into the ingredients and steps that will bring this flavorful risotto to life.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND ARTICHOKE RISOTTO



Shrimp and Artichoke Risotto image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 13

6 1/2 cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
1/3 cup minced shallots
1 1/2 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 1/2 teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 6 grams, Carbohydrate 87 grams, Fat 9 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1779 milligrams, Sugar 9 grams, TransFat 0 grams

LEMON AND ARTICHOKE RISOTTO WITH SHRIMP



Lemon and Artichoke Risotto With Shrimp image

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.

Provided by Erindipity

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 garlic cloves, minced
1 cup onion, finely chopped
1 1/3 cups arborio rice
1/2 cup white wine
6 cups chicken stock, heated
1 lb shrimp, peeled and deveined
1 lemon, zested
15 ounces artichoke hearts, drained and chopped
2 sprigs rosemary, finely chopped
1 cup parmigiano-reggiano cheese, grated

Steps:

  • Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
  • Add rice and saute another 2-3 minutes.
  • Add wine and cook 1 minute.
  • Add the warm stock about 1 cup at a time.
  • Cook uncovered and stirring frequently until all stock is absorbed.
  • Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
  • Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
  • Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
  • Add the cheese and juice of one lemon.
  • Season with salt and pepper.

RISOTTO WITH LEMON AND SHRIMP FOR TWO



Risotto with Lemon and Shrimp for Two image

This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make it for exactly two people!

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons olive oil
3/4 pound shrimp, peeled and deveined
1/2 cup diced onions
1 clove minced garlic
3/4 cup risotto or Arborio rice
1 heaping tablespoon lemon zest, plus juice of 1/2 lemon
1/3 cup white wine
3 1/2 cups chicken broth, or more as needed
Salt and ground black pepper

Steps:

  • In a heavy-bottom pot such as a Dutch-oven, add 1 tablespoon of olive oil and heat up over medium-high heat. Brown the shrimp on both sides without fully cooking them through, about 1 minute per side. Remove and set aside on a plate.
  • In the same pot, add the remaining tablespoon olive oil, then add the onions and garlic. Saute for 5 minutes, then add the risotto and cook, stirring gently, to toast it. Add the lemon zest and juice and turn the heat to medium; add the white wine. Continue stirring until most of the wine has cooked off, 5 to 7 minutes. Slowly add about 1/2 cup of chicken broth, and cook, stirring frequently, until the liquid has been absorbed; then add another 1/2 cup chicken broth. Continue doing so in this manner until the risotto is fully cooked through and the liquid has been completely absorbed. (You may need more or less than the 3 1/2 cups of chicken broth.)
  • Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!

LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

SHRIMP, LEMON AND TARRAGON RISOTTO



Shrimp, Lemon and Tarragon Risotto image

Make and share this Shrimp, Lemon and Tarragon Risotto recipe from Food.com.

Provided by MA HIKER

Categories     Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 quarts chicken broth
18 large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
1 large onion, peeled and diced
2 cups arborio rice
1 cup dry white wine (I use vermouth)
2 tablespoons fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons fresh tarragon leaves, chopped

Steps:

  • Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
  • Remove the shrimp with a slotted spoon and set them aside on a plate.
  • Keep the broth simmering over low heat.
  • Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
  • Add onion and cook for about 4 minutes.
  • Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
  • Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
  • Continue to add broth in 1/4 cup increments, stirring rice constantly.
  • When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
  • Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
  • Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
  • Season with salt and pepper to taste & serve!

Nutrition Facts : Calories 459.1, Fat 14.6, SaturatedFat 6.1, Cholesterol 52.5, Sodium 1059.2, Carbohydrate 58.3, Fiber 2.5, Sugar 2.6, Protein 14.6

Tips:

  • Use the best quality ingredients you can find. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't overcrowd the pan. If you add too much rice to the pan, it will not cook evenly.
  • Stir the rice frequently. This will help prevent it from sticking to the pan and will also help to release its starch, which will create a creamy sauce.
  • Add the liquid gradually. Don't add all of the liquid at once. Add it in small increments, stirring constantly, until the rice is cooked through.
  • Let the risotto rest before serving. This will allow the flavors to meld and the rice to absorb any remaining liquid.

Conclusion:

Lemon and Artichoke Risotto with Shrimp is a delicious and elegant dish that is perfect for a special occasion. It is easy to make, but it looks and tastes like it came from a Michelin-starred restaurant. With its bright citrus flavor, creamy texture, and plump shrimp, this risotto is sure to impress your guests. So next time you are looking for a special dish to make, give this Lemon and Artichoke Risotto with Shrimp a try. You won't be disappointed.

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