Baked Artichoke Risotto Recipes

ARTICHOKE LEMON RISOTTO RECIPE

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.

EASY BAKED ARTICHOKE RECIPE BY TASTY

Steps:

• Remove the stem of the artichoke. Cut about 1 inch (2 cm) off the top of the artichoke. Take a pair of kitchen scissors and snip off the thorns on the tip of the artichoke petals.
• Take half a lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Drizzle with olive oil and season with salt and pepper.
• Spread open the petals and rub minced garlic all over. Add the parsley and Parmesan; make sure to get it in between the petals. Top with more pepper if desired.
• Wrap the artichoke in aluminum foil. Bake at 425°F (220°C) for 1 hour and 20 minutes.
• When done, serve with extra parsley, lemon wedge and your favorite dipping sauce.
• Enjoy!

OVEN BAKED ARTICHOKE RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
• Remove the lid; stir and continue baking for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

ARTICHOKE RISOTTO

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.

OVEN-BAKED RISOTTO

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
• Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
• Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. Serve immediately.

BAKED ARTICHOKE AND PESTO RISOTTO

Steps:

• Preheat oven to 200°C.
• Heat passata and stock in pot - bring to boil.
• Cook onion in olive oil till softened in frypan.
• Add rice and artichokes to onion and stir for 1 -2 minutes.
• Add pesto to hot tomato liquid - stir to combine.
• Put contents of both pots into a casserole with lid.
• Bake 35 minutes.
• Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
• Season and add some grated parmesan and serve.

ARTICHOKE AND PARMESAN RISOTTO

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.