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Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 2 tablespoons minced garlic
• 1/4 cup chopped fresh basil
• 2 cups Arborio rice
• 4 cups Shrimp Stock
• 1 tablespoon softened unsalted butter
• 1/2 lemon, juice only
• 2 teaspoons salt
• 10 turns freshly ground black pepper
• 1/2 cup chopped green onions
• 2 cups quartered fresh artichoke hearts, cooked until tender
• 1 teaspoon Emeril's Creole Seasoning
• 1/2 pound peeled medium shrimp, halved
• 1/2 cup heavy cream
• 3/4 cup coarsely grated fresh Parmesan

Description

Shrimp And Artichoke Risotto

Emerils