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| Artichoke and Shrimp Risotto |
Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
Ingredients :
- 12 ounces uncooked shrimp (26-30 size), approximately 18 pieces
- half of teaspoon paprika
- Salt
- 1/eight teaspoon freshly ground black pepper
- 1 Tbsp butter + 2 Tbsp butter
- 1/three cup minced shallots
- 1 Tbsp minced garlic
- 1 half of cup risotto rice (advocate carnaroli, can also use arborio)
- 1/2 cup dry white wine (like a Sauvignon Blanc)
- eight oz. Clam juice
- 1 14-ounce can artichoke hearts packed in water, drained (reserve the water!), and finely chopped
- 2-three cups water
- 2 Tbsp chopped sparkling parsley
Instructions :
| Prep : 7M | Cook : 34M | Ready in : 42M |
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Notes :
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