Shrimp and Artichoke Risotto

By S. Danford

Ingredients

• 1 box chicken stock
• 1 1/2 cups arborio rice
• 1 T butter
• 1 T olive oil
• 1/2 medium onion, diced
• 1/2 cup white wine
• 1 cup frozen peas
• 2 T fresh parsley, chopped
• 2 T fresh basil, chopped
• 1 pkg frozen artichoke hearts
• 2 T garlic flavored olive oil, divided
• 1 lb shrimp, peeled and deveined
• salt and pepper to taste

Preparation

Step 1

Risotto
Melt butter and olive oil in bottom of med sauce pan.
Add onion and cook until tender (don't let it brown)
Add the rice and stir
Saute for a few minutes (don't let it brown)
Add the wine and let the rice absorb the wine
Add the chicken broth 1/2 cup at a time and let the rice absorb the liquid each time.
Stir constantly
When the risotto is almost done, add the frozen peas, parsley, and basil
Cover with lid and remove from heat.

Artichokes
Toss the artichoke hearts with 1 T garlic flavored olive oil in a shallow roasting pan.
Bake for 10 minutes in a 375 oven

Shrimp
Heat 1 T garlic flavored olive oil in small pan
Add the shrimp and saute until pink.
Season the shrimp with salt and pepper to taste

Serve artichokes and shrimp over a bed of risotto