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Lemon and Artichoke Risotto Recipe


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     Lemon and Artichoke Risotto

Category   Entrees - Maindishes
Sub Category   None

2 TBS extra virgin olive oil
3 crushed garlic cloves
1 medium onion, finely chopped
1 1/3 cup Arborio rice
1 lb small peeled, deveined shrimp
salt and pepper
1/2 cup dry white wine
4 cups warm chicken stock
1 cup grated Parmigiano-Reggiano cheese
1/2 cup fresh flat leaf parsley, choped
1/3 cup grated romano cheese
zest of 1 large lemon
1 15 oz can quartered artichoke hearts, drained and well chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 cup frozen green peas

Preheat a deep, sloped skillet over medium high heat. Add the olive oil, garlic and onions. Cook for 2-3 minutes, add the rice, season with salt and pepper, then cook 2-3 minutes more. Add the wine and cook away, 1 minute. Add a few ladles of the warm stock, just to cover the rice.
Stir frequently. After you have added the 3rd ladle of chicken stock (about 15 minutes into the cooking process) add the shrimp. Continue cooking until the rice is al dente, the risotto is startchy, about 22 minutes. Stir in the lemon zest, artichokes, rosemary and cheese. Add the peas and flat leafed parsley in the last minute or two.

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