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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft. | 2. Add rice and saute another 2-3 minutes. | 3. Add wine and cook 1 minute. | 4. Add the warm stock about 1 cup at a time. | 5. Cook uncovered and stirring frequently until all stock is absorbed. | 6. Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added. | 7. Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid. | 8. Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink. | 9. Add the cheese and juice of one lemon. | 10. Season with salt and pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
onion	1	cup	chopped	64.0	14.944	1.76	0.16
arborio rice	1 1/3	1/3		378.25	0.0	84.15	2.125
white wine	1/2	cup		-	-	-	-
chicken stock	6	cups	heated	518.4	50.832	36.288000000000004	17.28
shrimp	1		peeled deveined	385.3342	0.0	91.1202	2.312
lemon	1		zested	1.2808	0.4116	0.0486	0.0132
artichoke heart	15	ounces	drained chopped	378.25	0.0	84.15	2.125
rosemary	2	sprigs	chopped	-	-	-	-
parmigiano reggiano cheese	1	cup	grated	378.25	0.0	84.15	2.125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.