Lemon, artichoke and shrimp risotto {gluten-free} Recipe

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Ingredients

  • 4 cups chicken broth (homemade stock or low-sodium store-bought)
  • 2-3 Tbsp olive oil
  • 1/3 cup finely minced onion
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1 14-oz can artichoke hearts (not marinated), quartered
  • Zest of 1 lemon
  • 1/2 lb large shrimp (31-40 size), defrosted if frozen, peeled and deveined
  • 1 Tbsp unsalted butter
  • 1/3 cup Parmigiano-Reggiano cheese, grated
  • Fresh ground black pepper, to taste

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1620g
Calories 1525  
Calories from Fat 455 30%
Total Fat 51.57g 64%
Saturated Fat 13.38g 54%
Trans Fat 0.0g  
Cholesterol 375mg 125%
Sodium 1879mg 78%
Potassium 1717mg 49%
Total Carbs 167.19g 45%
Dietary Fiber 11.1g 37%
Sugars 3.67g 2%
Protein 70.84g 113%
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