Shrimp & artichoke risotto

Yield: 1 servings

Measure Ingredient
1.00 tablespoon olive oil
½ cup chopped yellow onions
2.00 tablespoon minced garlic
¼ cup chopped fresh basil
2.00 cup arborio rice
4.00 cup shrimp stock
1.00 tablespoon unsalted butter; softened
1 juice of 1/2 lemon
2.00 teaspoon salt
1 freshly-ground black pepper
½ pounds peeled medium shrimp; halved
½ cup chopped green onions
2.00 cup quartered fresh artichoke hearts; cooked until tender
1.00 teaspoon bayou blast - {emeril’s creole seas; oning}, see *
½ cup heavy cream
½ cup freshly-grated parmesan cheese
1 (plus extra cheese for garnishing)

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; saute 3 minutes. Stir in rice and saute 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes.

Fold in shrimp and green onions. Add artichokes and Bayou Blast and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in ½ cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-017 broadcast 01-27-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-26-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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