Risotto w/Shrimp,Zucchine & Artichokes


1 cup shrimp
1/2 cup diced zucchini
1 cup marinated artichokes, drained and roughly chopped
1/2 cup chopped onion
1 1/4 cup carnaroli rice
5 cups vegetable stock at least
2 tbsp extra virgin olive oil
1/2 cup dry white wine
2 tbsp cream cheese

Put stock in a covered pot on high heat until it boils, then lower heat to simmer.

Meanwhile, in a big non-stick skillet warm the olive oil and saute all the vegetables for 5 minutes, stirring often.

Stir in rice, add wine and let evaporate. Add stock, a ladle at a time, stirring often to prevent sticking, but not continuously. After 15 minutes, add shrimp.

When the risotto is al dente, add the cream cheese stir and serve immediately.

This recipe serves 4-6


Carnaroli is the best variety for risotto: a little less starchy and not as easy to overcook as the others.
– You can also add some Italian San Marzano tomatoes, if you like them.
– It’s gluten free.
– To make it lactose free, don’t use cream cheese

We do sell Carnaroli rice and marinated artichoke hearts.

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