Ingredients
- 2 cups quartered fresh artichoke hearts
- 2 quarts of water
- 1 lemon, halved
- 2 bay leaves
- 1/8 cup salt
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onions
- 2 tablespoons minced garlic
- 1/4 cup chopped fresh basil
- 2 cups Arborio rice
- 4 cups shrimp stock
- 1 tablespoon unsalted butter, softened
- Juice of 1/2 lemon
- 2 teaspoons salt
- Black pepper
- 1/2 pound peeled medium shrimp, halved
- 1/2 cup chopped green onions
- 1 teaspoon Creole Seasoning, or to taste
- 1/2 cup heavy cream
- 1/2 cup fresh grated Parmesan cheese, plus extra for garnishing
Description
Shrimp And Artichoke Risotto
Emerils
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