Ingredients for 4 servings:
1. 2 tablespoons olive oil
2. 3 garlic cloves, minced
3. 1 cup onion, finely chopped
4. 1 1/3 cups arborio rice
5. 1/2 cup white wine
6. 6 cups chicken stock, heated
7. 1 lb shrimp, peeled and deveined
8. 1 lemon, zested
9. 15 ounces artichoke hearts, drained and chopped
10. 2 sprigs rosemary, finely chopped
11. 1 cup parmigiano-reggiano cheese, grated

Directions:
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.