1 15 oz can quartered artichoke hearts, drained and well chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 cup frozen green peas
Instructions
Preheat a deep, sloped skillet over medium high heat. Add the olive
oil, garlic and onions. Cook for 2-3 minutes, add the rice, season
with salt and pepper, then cook 2-3 minutes more. Add the wine
and cook away, 1 minute. Add a few ladles of the warm stock, just
to cover the rice.
Stir frequently. After you have added the 3rd ladle of chicken
stock (about 15 minutes into the cooking process) add the
shrimp. Continue cooking until the rice is al dente, the risotto is
startchy, about 22 minutes. Stir in the lemon zest, artichokes,
rosemary and cheese. Add the peas and flat leafed parsley in the
last minute or two.
Originally Submitted
2/22/2011
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