300 grams of rice up
500 g peeled prawns (leaving the tail)
4 artichokes, cleaned and sliced, kept in water and lemon juice to stop them blackening
1 tablespoon red pepper
3 tablespoons olive oil
1 clove garlic
½ cup white wine
a sprig of parsley
Cook until al dente rice in salted water.
Meanwhile affect shrimp on the back and remove the wire intestinal sear in hot oil for half a few minutes and remove from pan.
In the same pan fry the artichokes for a few minutes, add salt to taste, sprinkle with half cup water and cook until water is evaporated, then add shrimp and cook together for another five minutes. Remove from pan.
In the same pan, sauté garlic with remaining oil, add wine and lemon juice, simmer and remove the garlic, then pour into the pan the rice, shrimp and artichokes, fry for a few minutes, then serve the risotto sprinkled with parsley and red pepper.