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Ingredients
6 ½ cups chicken broth, homemade or low-sodium canned
2 cups dry white wine
2 teaspoons olive oil
⅓ cup minced shallots
1 ½ cups Arborio rice
1 pound large shrimp, peeled and deveined
4 artichokes, steamed, leaves and stems and hearts cut into ½-inch pieces
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon zest
1 ½ teaspoons salt
Freshly ground pepper to taste
1 raw artichoke heart, cut into thin strips
1 tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
98 grams carbs; 194 milligrams cholesterol; 715 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 12 grams fiber; 1726 milligrams sodium; 44 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken broth and the wine in a medium-size saucepan and bring to a boil. Reduce the heat and keep at a simmer. Heat the olive oil in a large, wide pot over medium heat. Add the shallots and cook, stirring constantly, until soft, about 3 minutes. Add the rice to the shallots and stir to combine.
- Step 2
Ladle in ½ cup of the chicken broth mixture and stir constantly with a wooden fork until most of the liquid is absorbed. Continue adding broth ½ cup at a time and stirring until rice is tender, about 50 minutes. After 45 minutes, stir in the shrimp.
- Step 3
Stir in the steamed artichoke pieces, oregano, lemon zest, salt and pepper. Divide among 4 bowls and sprinkle with the raw artichoke heart strips and parsley. Serve immediately.
Private Notes
Comments
I added a bunch of chopped garlic to mine based on comments and my family loved it. I combined 2 fresh artichokes and 1 can of artichokes as that is what I had.
Not a good recipe. Followed it to the letter and the taste was just unpleasant.
I made this with canned artichoke and added saffron to the broth. I didn’t have Arborio so used Asian rice. It was very good, maybe could have used a kick but overall I would make this again.