ARTICHOKE LEMON RISOTTO RECIPE
A summery vegetarian side dish: artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, perfumed thyme and basil. Easily adapted to be vegan, can be made with fresh and steamed artichokes or using a canned variety.
Provided by Florentina
Categories Side Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Prepare the marinated artichoke hearts according to this recipe. Puree half of them in the food processor and reserve the rest.
- Heat up the vegetable stock and season to your taste with the sea salt.
- In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent.
- Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine.
- Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid.
- The risotto is done in about 30 minutes, once the grains are al dente, they still have a little bite to them and not mushy.
- Remove from heat and stir in the pureed artichoke hearts, parmesan cheese and 1 tablespoon of the remaining butter.
- Add a little more warm stock, 2 tablespoons of lemon juice then stir again and cover with a lid and allow to sit for 3 minutes. If needed you can add a little more stock just before serving to help loosen it a little more.
- Divide between 4 plates and serve with the reserved artichoke hearts on top, lemon zest, a drizzle of olive oil, black pepper and the fresh thyme and basil.
Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1472 mg, Sugar 3 g, ServingSize 1 serving
RISOTTO WITH PEAS AND HAM
Steps:
- Heat the broth and garlic in a saucepan over medium heat until steaming; keep warm. Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the leek and cook, stirring occasionally, until softened, 2 to 3 minutes. Add the rice; cook, stirring, until toasted, 2 to 3 minutes. Stir in the wine and cook, scraping up any browned bits, until absorbed, 3 to 5 minutes.
- Add 3 cups hot broth to the rice; cook, stirring constantly, until mostly absorbed, 8 to 10 minutes. Add 3 more cups hot broth; continue cooking, stirring, until the risotto is tender and thickened, 12 to 14 minutes.
- Reduce the heat to low and stir in the peas, ham, cheese and the remaining 2 tablespoons butter. Stir in more hot broth if the risotto is too thick; season with salt and pepper. Top each serving with mint, more cheese and the lemon zest.
CHEESE, HAM & PEA RISOTTO
A simple and hearty weeknight risotto the whole family will love - the stock is added in one go and stirring kept to a minimum so you can multi-task
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish and cook the onion for 5 mins over a medium heat to soften. Stir in the garlic and the risotto rice, and cook for another 30 secs-1 min. Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
- Add the peas, ham, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted. Season and serve topped with a handful of the pea shoots and a little extra cheese, if you like.
Nutrition Facts : Calories 599 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.6 milligram of sodium
ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
ARTICHOKE, RED ONION & ROSEMARY RISOTTO
Give your risotto a healthy makeover with this easy low-fat recipe
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a large frying pan or wok. Cook the onions gently for 6-7 mins until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add rice and stir well.
- Pour in the wine and of the stock. Bring to the boil then reduce the heat and simmer gently, stirring occasionally until almost all the liquid is absorbed.
- Stir in another of the stock and simmer again, until it's all absorbed. Add the final with the artichokes and simmer again until rice is tender.
- Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.
Nutrition Facts : Calories 299 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium
BABY ARTICHOKE RISOTTO
Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
- Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
- Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
- Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 9 grams, Fiber 16 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1461 milligrams, Sugar 7 grams
ARTICHOKE HAM FETTUCCINE
"I like fixing dinner when my mom is going to be late coming home from work," says high-schooler Katie Anderson in Spokane, Washington. "This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that's special."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1038mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
ARTICHOKE AND PARMESAN RISOTTO
Provided by Molly Stevens
Categories Side Kid-Friendly High Fiber Dinner Parmesan Artichoke Spring Summer Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 (side-dish or 4 main-course) servings
Number Of Ingredients 8
Steps:
- Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
- Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.
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