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Shrimp and artichoke risotto

Shrimp and artichoke risotto

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Shrimp and artichoke risotto recipe of 09-05-2012 [Updated on 12-02-2015]

The shrimp and artichoke risotto has entered the list of my favorite risottos, a decidedly apt combination of flavors. You must know that for some time now my mom and I have been organizing culinary Thursdays, every Thursday afternoon I go to her house and we prepare dinner together with a dish and a dessert for the whole family, it is an opportunity to stay together and eat something new that without my blog perhaps we would never have tasted;) last week it was the turn of risotto with shrimps and artichokes that my sister and her boyfriend also tasted and appreciated who do not like artichokes and these too are satisfactions right? I wish you a good day and I invite you to try this recipe, really super. kiss Kiss

  • Ingredients for 4 people:


How to make shrimp and artichoke risotto

Clean the prawns by removing their heads, shells and intestines.
Prepare a fish stock by simmering the shrimp heads with a few cherry tomatoes, a stick of celery and a carrot for half an hour in 1 liter of waterIn a saucepan, brown the chopped shallot with a knob of butter. cut the artichoke hearts into slices and add them to the shallot and cook for a few minutes.Now add the shelled prawn tails

Add the rice and toast it in the sauce.
Add the white wine, raise the heat to evaporate completely then add salt and pepper.

Filter the stock and add it a ladle at a time to the risotto, lower the heat and cook the shrimp and artichoke risotto adding, as it is absorbed, the stock.

Once the risotto is cooked, turn off the heat, add some butter and stir with a wooden spoon.

Let the artichoke and shrimp risotto rest for a couple of minutes, then serve it on plates with a sprinkling of parsley.

Risotto with shrimps and artichokes

As often happens, this risotto with shrimp and artichokes was born from the need to consume the foods I had in the freezer. In fact I had a little left of shrimps and a little bit of Cod frozen, too few to make a second dish though & # 8230

And then I thought I'd do a good one fish risotto. Of course, as I often do, I also wanted to include some vegetables and here's another leftover in the fridge: gods frozen artichoke bottoms asking to be consumed & # 8230

What to say? The result is such a tasty, light and very satiating dish that it serves full meal. If you want to do it sooner you can also eliminate the cod and use twice as many shrimps, although for me the cod adds much more. taste of sea to the plate. Let's go see the recipe

  1. Clean the artichokes by removing the hard outer leaves until the hearts are formed only of light and tender leaves.
  2. Trim the tips, cut them in half, then discard the hay that is inside, if any.
  3. Reduce the artichokes into wedges and put them in water acidulated with lemon.
  4. It is also possible to use the first 8-10 centimeters of the stem. Remove the toughest outer part with a potato peeler and slice them to a thickness of about half a centimeter. Put them in the acidulated water too.
  5. During the cleaning operations, rubbing the artichokes with the open part of a half squeezed lemon will help keep them clearer.
  6. Wash the parsley, select the leaves and chop finely. I use the crescent on a cutting board.
  7. Clean the shrimps by rinsing them under running water, peel them and remove the dark gut placed on the back.
  8. Heat the broth.
  9. Clean the shallot and chop it very finely.
  10. Put the oil, the chopped shallot and the peeled garlic in a soup pot.
  11. Bring it to the heat and brown the shallot well, then remove the garlic.
  12. Add the well-drained artichokes and cook, stirring constantly for a couple of minutes over high heat.
  13. Add a pinch of salt, a generous grinding of pepper, lower the heat, cover and cook gently for 5-6 minutes. Stir occasionally and if the cooking juices become too dry add a little hot broth.
  14. After the cooking time indicated, uncover, raise the heat and reduce the bottom well, which must not be watery.
  15. Add the rice and toast it for a minute, stirring constantly.
  16. Add the wine and let it evaporate, always stirring.
  17. Add a couple of ladles of boiling broth and set the timer according to the cooking minutes of the type of rice you are using (usually 15-18 minutes).
  18. Continue adding the broth as it is absorbed, stirring occasionally, without letting the mixture dry out too much, otherwise it would cook badly and intermittently.
  19. While the rice is cooking, cook the shrimp.
  20. Put the shrimps in a pan with a drizzle of oil and sauté them over a high flame until they have turned pink and are slightly toasted. Season with salt.
  21. 2 minutes before the end of the rice cooking time, stir constantly and finish cooking.
  22. Turn off the heat, add the chopped parsley and mix. Leave to rest for a minute and serve garnished with the shrimps and parsley.

January, February, March, December.

Tarragon risotto with prawns and artichokes

Detach the heads of the prawns and peel the tails. Cut celery, carrot and onion into cubes and brown them with a clove of peeled garlic in 2 tablespoons of oil then add the shrimp scraps, mix, cook for a few minutes, then add a tablespoon of tomato paste and sprinkle with 600 g of cold water cover and cook for about 1 hour and 30 & # 8242 (bisque).

Clean the artichokes and cut them into 8 wedges each, brown them in a pan with a clove of garlic and 2 tablespoons of oil left to flavor for 2 & # 8242, then sprinkle with the bisque filtered with the chinois (conical strainer). When the liquid has reduced, add the prawns cut in two lengthwise, cook for a couple of minutes, season with salt and turn off.

Heat a saucepan, toast the rice, blend it with a glass of wine and begin to wet it with the boiling vegetable broth (about 1.2 liters in total), adding a little at a time until cooked: the risotto must be on the wave. At the end of cooking, add a tuft of chopped tarragon, stir in parmesan and serve with the artichoke and shrimp sauce.

How to prepare: Risotto with artichokes and shrimp sauce

Prepare the shrimp sauce for the artichoke risotto: in a pan, heat two tablespoons of oil and season the sage leaves and chopped onion. When this is transparent, add the prawns cut into rings and brown them slightly.

Sprinkle them with half a tablespoon of flour, mix, sprinkle with wine and brandy, let it evaporate, cook over low heat for 15 minutes, add salt and pepper, remove and set aside. In the meantime, clean the artichokes.

Cut them in half, remove the beard and cut them into slices. Gradually soak them in acidulated water to prevent them from blackening. Drain them and brown them in a non-stick pan with half the butter. Sprinkle them with a little water, cover and cook for 10 minutes.

In a saucepan, toast the rice dry and, when it is no longer possible to hold it in your hand, blend with the white wine. Let it evaporate, pour a ladle of hot broth and proceed by pouring broth as it is absorbed. After 10 minutes from the start of cooking, add the shrimp sauce, artichokes and finish cooking the risotto.

Remove the risotto with artichokes and shrimp sauce, stir in the remaining butter, add fresh sage to taste, mix and serve.

Risotto with prawns and artichokes

Clean the artichokes discarding the outer leaves, the tip and the hard rind of the bottom, so that only the tender part remains. Divide them in two, remove any internal hay then cut them into thin wedges, letting them fall into water acidulated with lemon juice.

Heat the oil in a pan and gently brown the sliced ​​shallots then add the well-drained artichokes and, stirring, sauté them for a few minutes over high heat.

Season them with salt and pepper and let them cook over moderate heat with the lid on for about ten minutes. Heat the butter in a saucepan and sauté the finely chopped onion over a very low heat.

The onion must cook well without browning, so add, if necessary, a tablespoon or two of broth. When the sauce is ready, add the rice, raise the heat a little and toast it for a couple of minutes, stirring constantly.

As soon as the rice has absorbed the sauce becoming shiny and transparent, blend with the wine and start adding the boiling broth, one ladle at a time and stirring constantly.

After a quarter of an hour, add all the contents of the pan with the raw artichokes and shrimps to the rice, adjust the salt and cook the risotto leaving it soft.

Lots of good risottos also to be skipped the next day

Seasonal ingredients, but also what is left in the pantry and in the refrigerator, a few handfuls of rice, a little care and the magic is done. Risotto is all we want now to savor pumpkin, mushrooms, cheeses and legumes, giving the dishes aroma and richness. Better still if the goodness prepared, it can turn into a quick lunch for the next day with a few sautées and a drizzle of oil or butter.
A little makeup: if you want to make a sauteed rice that has the shape of a cake, flatten it and shape it into a plate by pressing it a little. Then heat a knob of butter in the pan and let it heat one side at a time for about three minutes. In the last few minutes of cooking, sprinkle with grated cheese to taste so that it melts.

The ideal recipes? Risotto with ribs, al tarragon with prawns and artichokes, Milanese style, with artichokes and pecorino, yellow with vegetables, with pumpkin and beans, at the Bonarda and cabbage orange hood, with beans and radicchio, with bresaola and scimudin, risotto di pumpkin with orecchiette, with apples and curry, spice bread with risotto, peas, mint and green apple, green, vegetarian, pumpkin risotto, zucchini and gorgonzola, with pears and radicchio red, creamy of pumpkin and milk, to the lemon with bresaola and rocket, with chanterelles and sbrinz, with olives, at the yellow pumpkin, with sausage, rustic with champignons, alle potatoes with sausages, with lentil and bacon cream, with peas, rustic red wine, with sprouts, parmesan in risotto, raspadura, with radicchio and plums, with cabbage and ribs, with annurche and provolone, to the scents of the South, to the pumpkin and growth, with thistles and sausage, with speck and bitto apples, with nuggets and spicy tomato, smoked and sunflower seeds, with Renetta apple and gorgonzola natural, to the licorice with partridge sauce and chanterelles and with pumpkin and fried sage.

Licorice risotto with partridge and chanterelle sauce.


  • 200 gr of rice for risotto
  • 2 zucchini
  • 1 artichoke
  • 8/10 prawns
  • fish broth to taste
  • half onion
  • 1 glass of good quality white wine
  • extra virgin olive oil to taste
  • Salt and Pepper To Taste.

On a diet since Monday

Absolutely fantastic job you have done here.This is so nice.Thanks for sharing.

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I am a serious and honest person who grants loans ranging from 5,000 & # 8364 to 500,000 & # 8364 to every person looking for a money loan to cover a need, pay off a debt, carry out a project, reactivate his business, a & # 39 other concern. I ask you to be contacted directly with me.

[email protected]
Whatsapp +39 3891124366

Loan offers between individuals, fast and reliable
I am a serious and honest person who grants loans ranging from 5,000 & # 8364 to 500,000 & # 8364 to every person looking for a money loan to cover a need, pay off a debt, carry out a project, reactivate his business, a & # 39 other concern. I ask you to be contacted directly with me.

Shrimp and artichoke risotto | Sea and land together in one dish

Another first course is what we propose for this Wednesday. If before they were gnocchi, now it's rice. But we assure you that, in both cases, it is worth preparing them. Let's cook the shrimp and artichoke risotto together.

Risotto with shrimps and artichokes PHOTO recipe print

The combination of an earthy flavor with a sea flavor will make this dish even more irresistible than it already is. It will appeal to all your guests, large and small. Let's see together which ingredients we need and prepare it.

Preparation time: 20 minutes

Cooking time: 20 minutes


  • White wine
  • half onion
  • 350 g Carnaroli rice
  • 1 l Vegetable broth
  • 160 g Prawns already peeled
  • 3 tablespoons extra virgin olive oil
  • salt
  • pepper
  • Chopped parsley
  • 4 Artichokes
  • 4 tablespoons grated Grana

Shrimp and artichoke risotto: procedure

Let's start with cleaning i shrimp and cut them in half. The same thing we do with the artichokes, eliminating the hardest outer leaves, cutting them in half to remove the beard on the inside and also removing part of the stem. What remains, let's peel them and clean them well.

Risotto with shrimps and artichokes PHOTO recipe print

Cut our artichokes into wedges and put them in a pan together with the half onion finely chopped. we also combine oil, salt and pepper and let it cook for a few minutes.

We add, then, also rice and let it toast for 2 minutes. We join, subsequently, too the wine and let it cook, allowing all the alcohol to evaporate.

We warm up ours vegetable broth and, little by little, add it to the pan and let our rice and artichokes cook.

Risotto with shrimps and artichokes PHOTO recipe print

Almost at the end of cooking, we also add the shrimp and let it cook for another 2 minutes. When it is cooked, remove from the heat, add the grated Parmesan cheese and mix, letting everything mix. We also chop the parsley and add it to the pan.

Before serving, let it rest for 5 minutes before serving.

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