{recipe} shrimp and artichoke risotto.

before i get into another great easy weeknight meal recipe can we please talk about how i am obssessed with jennifer lawrence?  i want to be her best friend.

she is hysterical and so genuine.

on another note... i failed terrible this weekend while grocery shopping for the week to actually buy anything that could make dinner for us. for some reason i bought enough fruit and salad stuff to make myself a baller lunch every day this week but random odds and ends for dinner. i was extremely proud of myself that i pulled together an amazing dinner from what we had around the house without having to stop at the store after week. seriously, there is nothing worse then the grocery store at 5:00 on a weeknight. talk about torture (third world problems...i know).

anyway with a little help from my friend emeril i pulled together a fantastic meal for the hubby and i, shrimp and artichoke risotto. i cut the recipe in half and it was perfect for two. you could also throw in some spinach, broccoli or any other veggies you may have around the house. enjoy!



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Shrimp and Artichoke Risotto.

Serves: 2

Ingredients

2 cups quartered canned artichoke hearts (in oil)
1 tablespoon olive oil
1/4 cup chopped yellow onions
1 tablespoons minced garlic
1/8 cup chopped fresh basil
1 cups Arborio rice
2 cups chicken broth
1/2 tablespoon unsalted butter, softened
Juice of 1/2 lemon
1 teaspoons salt
Black pepper
1/4 pound peeled medium shrimp, halved
1/4 cup chopped green onions
1 teaspoon Creole Seasoning, or to taste
1/4 cup heavy cream
1/4 cup fresh grated Parmesan cheese, plus extra for garnishing

Preparation

1. Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; sauté 3 minutes. 

 

2. Stir in rice and sauté 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes.

 

3. Fold in shrimp and green onions. Add artichokes and Creole seasoning and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes.

 

4. Stir in cream and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan.