Shrimp, artichokes and risotto is a perfect lighter meal. Using garlic infused olive oil gives the dish a subtle, and not overwhelming garlic flavor. Serve with some crusty bread and butter.
Adapted from prouditaliancook.com
box chicken stock
cup arborio rice
tablespoon olive oil
medium onion, diced
cup white wine
cup frozen peas
tablespoons fresh parsley, chopped
tablespoons fresh basil, chopped
package frozen artichoke hearts
tablespoons garlic flavored olive oil, divided
pound shrimp, peeled and deveined
Salt and pepper, to taste
Prepare the risotto. Melt the butter and olive oil in the bottom of a medium size sauce pan. add the diced onion and cook until tender - don't let it brown. Add the arborio rice and stir. Saute for a few minutes, but don't let it brown. Add the wine and let the rice absorb the wine. Add the chicken broth about 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, basil and parsley. The risotto can hold while you prepare the artichokes and shrimp. Turn the burner off and cover with a lid to hold. Toss the artichoke hearts with 1 tablespoon garlic flavored olive oil in a shallow roasting pan. Bake for 10 minutes in a 375°F oven. Heat 1 tablespoon garlic flavored olive oil in a small saute pan. Add the shrimp and sauté until pink. Season the shrimp with salt and pepper, to taste. Serve the artichokes and shrimp over a bed of risotto.