mediterranean · side dish

Spring Risotto with Shrimp, Asparagus and Artichoke Hearts

Name: Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 2½ cups chicken or vegetable broth (you may not need all); 1 tablespoon unsalted butter; 1 shallot, minced; 1 garlic glove, minced; 1½ cups arborio rice; ¼ cup dry white wine (I used chardonnay); ½ cup asparagus, chopped; ¼ cup peas; ¼ cup artichoke hearts; 10-15 shrimp, peeled & deveined; 1 tablespoon lemon zest (a small lemon); ¼ cup freshly grated Parmesan cheese; Salt and pepper, to taste

“If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto with Shrimp, Asparagus and Artichoke Hearts might be a recipe you should try. This recipe makes 4 servings with 385 calories, 13g of protein, and 5g of fat each. For $2.51 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, salt and pepper, garlic glove, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person has made this recipe and would make it again. This recipe is typical of Mediterranean cuisine. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Spring event. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. If you like this recipe, take a look at these similar recipes: Spring Risotto with Shrimp, Asparagus and Artichoke Hearts, Kumquat's Spring Pizza With Asparagus and Artichoke Hearts, and Risotto With Artichoke Hearts And Lemon.”

total: 45 min
effort: Easy
serves: 4
ratings: New

Cook along Get the ingredients

Ingredients come from PikaFresh, portioned for your table.

Ways to have it tonight

Cook it, or let someone else do it.

Same dish, your evening. Sign in and Pika shows what reaches your street tonight; you choose.

Cook it yourselfCook-along, step by step

Hands-free steps, timers and a voice that waits for you.

Start cooking

Pika’s pick

Ingredients to your doorEverything, measured

The ingredients from PikaFresh, portioned for 4. You keep what’s already in your pantry.

Build my basket

From a neighbour or a chefHome cooked or PikaChef

When a verified home cook has it in the pot near you, or a chef can cook it at yours, it shows here.

See home cooked

Ingredients

Serves 4

Vegetable brothyou may not need all2.5 cups
Butter1 tbsp
Shallotminced1
Garlic gloveminced1
Arborio rice1.5 cups
WineI used chardonnay¼ cup
Asparaguschopped½ cup
Peas¼ cup
Artichoke hearts¼ cup
Shrimppeeled & deveined10
Lemon zesta small lemon1 tbsp
Parmesan cheese¼ cup
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
In a small saucepan, bring chicken/vegetable broth to a boil. Once boiled, reduce heat to low and keep hot.
2
In a separate large saucepan, melt butter over medium heat then add garlic and shallot and saute for 2-3 minutes, until softened.
3
Add rice and stir, then add in the wine and stir until nearly absorbed by the rice.

Steps 4 to 7 are in cook-along

Free with a PikaBox account, on the web or in the app.