In a stock pot over medium heat, add broth and shrimp shells and bring to a boil. In a separate stock pot, heat 3 tablespoons oil and sauté shrimp for 2 minutes per side. Transfer shrimp to a cutting board, chop and set aside. In the same pot, heat ¼ cup oil and sauté ¼ cup shallots and artichokes for 4 minutes. Mix in anchovy paste and sauté for 1 minute, then add clam juice and stir. Pour contents of pot into a blender and pulse until smooth; set aside. In the same pot, add remaining oil and shallots, sautéing for 1 minute, then add rice and sauté for 2-3 minutes constantly stirring to avoid sticking. Add 1 cup of broth and stir until broth is fully absorbed, then add broth in ¼ cup increments until all broth is gone or desired consistency is reached. Add artichoke puree and shrimp, stir for 2 minutes. Remove from heat, add butter and cheese, and stir until risotto is creamy.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Shrimp & Artichoke Risotto
Prep: 15 min Cook: 25 min Servings: 4-6
Creamy risotto with sautéed shrimp pieces, artichoke hearts, anchovy paste and clam juice.
Ingredients
1 can Cento Lower Sodium Chicken Broth (46 oz)
1 1/2 lb Shrimp, peeled and deveined
1/2 cup Cento Imported Extra Virgin Olive Oil, plus 3 tbsp
1 jar Cento Clam Juice (8 fl oz)
1/2 cup Shallots, diced
1 can Cento Quartered Artichoke Hearts (14 oz), drained
1 lb Bellino Risotto Arborio Rice
1/4 cup Butter, cubed
1/3 cup Parmesan Cheese, grated
2 tsp Cento Anchovy Paste in a Tube
Directions
In a stock pot over medium heat, add broth and shrimp shells and bring to a boil. In a separate stock pot, heat 3 tablespoons oil and sauté shrimp for 2 minutes per side. Transfer shrimp to a cutting board, chop and set aside. In the same pot, heat ¼ cup oil and sauté ¼ cup shallots and artichokes for 4 minutes. Mix in anchovy paste and sauté for 1 minute, then add clam juice and stir. Pour contents of pot into a blender and pulse until smooth; set aside. In the same pot, add remaining oil and shallots, sautéing for 1 minute, then add rice and sauté for 2-3 minutes constantly stirring to avoid sticking. Add 1 cup of broth and stir until broth is fully absorbed, then add broth in ¼ cup increments until all broth is gone or desired consistency is reached. Add artichoke puree and shrimp, stir for 2 minutes. Remove from heat, add butter and cheese, and stir until risotto is creamy.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
