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Shrimp And Artichoke Risotto

  • Yield: 4 servings


  • 2 cups quartered fresh artichoke hearts
  • 2 quarts of water
  • 1 lemon, halved
  • 2 bay leaves
  • 1/8 cup salt
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onions
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh basil
  • 2 cups Arborio rice
  • 4 cups shrimp stock
  • 1 tablespoon unsalted butter, softened
  • Juice of 1/2 lemon
  • 2 teaspoons salt
  • Black pepper
  • 1/2 pound peeled medium shrimp, halved
  • 1/2 cup chopped green onions
  • 1 teaspoon Creole Seasoning, or to taste
  • 1/2 cup heavy cream
  • 1/2 cup fresh grated Parmesan cheese, plus extra for garnishing


  • Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large, nonreactive pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierced with tip of a knife, about 25 minutes. Drain artichokes. Placing the artichokes on their base, spread apart the outer leaves and carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.
  • Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; sauté 3 minutes. Stir in rice and sauté 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Creole seasoning and bring to a boil. Reduce heat to medium and simmer, stirring often, about 10 minutes. Stir in cream and simmer 3 minutes more. Fold in 1/2 cup of Parmesan. Serve in shallow bowls sprinkled with additional Parmesan.