Vegetarian

Artichoke Asparagus Risotto is for Dinner.

Artichoke Asparagus Risotto takes 20 minutes to prepare.

Artichoke Asparagus Risotto takes 45 minutes to cook.

Artichoke Asparagus Risotto makes 4 servings.

The ingredients for Artichoke Asparagus Risotto are:

0.75 cup Parmesan Cheese, grated
1 tsp Pepper, black
6 tbsp Basil
2 tsp Salt
2 1tsp Olive Oil
0.50 lemon yields Lemon Juice
0.30 package (9 oz) Artichokes, frozen
1 cup Asparagus, fresh
2 cloves Garlic
1 cup, chopped Onions, raw
8 oz Shrimp, raw
2 cup Arborio Rice (Risotto Rice), Dry, Uncooked
0.25 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g)
7 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
2 serving Green Onion (fresh-1 stalk)
0.25 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

Here is how you make Artichoke Asparagus Risotto:

Heat the oil and 1 tablespoon of the butter in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and saut? until softened, 4 to 6 minutes. Stir in the rice and saut?, stirring frequently, for 1 to 2 minutes, until opaque.Add 1 cup of the stock, the lemon juice, salt, and pepper and cook, stirring until the stock is completely absorbed, about 3 minutes. Continue adding the stock in 1/2 cup increments, adding more only as each previous addition is absorbed. The rice should be just slightly al dente by the time all of the stock has been added. If not, add a bit of hot water. When the rice is tender and creamy and just ever so slightly al dente, fold in the artichoke hearts and the green onions. Stir in the shrimp and season to taste with the Creole Seasoning. Simmer just until the shrimp are cooked through, 1 to 2 minutes. Stir in the cream, 1/2 cup of the Parmesan, remaining tablespoon of butter, and adjust the seasoning if necessary.Serve the risotto in shallow bowls, sprinkled with some of the remaining Parmesan cheese and extra freshly ground black pepper if desired.Serving Size:?4

The nutritional information for Artichoke Asparagus Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 600.8

• Total Fat: 14.6 g
• Cholesterol: 121.3 mg
• Sodium: 2,687.9 mg
• Total Carbs: 83.9 g
• Dietary Fiber: 3.8 g
• Protein: 31.1 g

Artichoke Asparagus Risotto is Italian cuisine.

The dietary needs meet for Artichoke Asparagus Risotto is Vegetarian