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.
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Make and share this Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper recipe from Food.com.
Provided by lazyme
Categories Rice
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
- In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
- In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
- Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
- Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
- Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
- If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
- Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
Nutrition Facts : Calories 690.5, Fat 25.9, SaturatedFat 5.5, Cholesterol 11, Sodium 945.1, Carbohydrate 88, Fiber 4.2, Sugar 4.3, Protein 17.1
RED PEPPER RISOTTO
As this stunning risotto simmers, it takes on a beautiful red hue from the peppers. If you choose to use the saffron the risotto will have an added dimension of flavor and an even more beautiful color.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Bring the stock to a simmer in a saucepan, with a ladle nearby. Season generously with salt.
- Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat and add the onions or shallots. Cook gently until they begin to soften, about 3 minutes. Add the garlic, peppers, and 1/2 teaspoon salt and cook, stirring, until the peppers are limp and fragrant, about 8 to 10 minutes. Add the rice and stir over medium heat until the grains are separate and beginning to crackle, about 3 minutes.
- Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough to just cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry, for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
- When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 55 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 963 milligrams, Sugar 7 grams
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 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.
RISOTTO WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, one pot, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
- Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
- Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
- Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.
ARTICHOKE AND RED PEPPER RISOTTO
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.
Provided by Wrestler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- broth.
- Remove.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
Nutrition Facts : Calories 256.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 168.1, Carbohydrate 46.1, Fiber 3.1, Sugar 2, Protein 6.8
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
Categories Onion Pepper Rice Parmesan Artichoke White Wine Winter Prosciutto Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.
More about "risotto with artichoke hearts prosciutto and red bell pepper recipes"
CLASSIC ARTICHOKE RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ARTICHOKE LEMON RISOTTO RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
ARTICHOKE RISOTTO | JAMIE OLIVER RECIPES
From jamieoliver.com
ARTICHOKE RISOTTO - CHRISTINA COOKS
From christinacooks.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
From lunchlee.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER | RECIPE ...
From recipe-finder.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, RED BELL PEPPER
From recipezazz.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER
From everybodylovesitalian.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEP
From astray.com
ARTICHOKE RISOTTO RECIPE | EPICURIOUS
From epicurious.com
RISOTTO WITH ARTICHOKE HEARTS | CALIFORNIA OLIVE RANCH
From californiaoliveranch.com
RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER RECIPE ...
From eatyourbooks.com
ARTICHOKE AND RED PEPPER RISOTTO RECIPES
From tfrecipes.com
EASY BELL PEPPER RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
ROASTED RED PEPPER AND PROSCIUTTO RISOTTO RECIPE - HOME CHEF
From homechef.com
LEMON AND SUNCHOKE RISOTTO RECIPE - YAHOO SPORTS
From ca.sports.yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love