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 PEAS, ARTICHOKES, BASIL AND GOAT'S CHEESE
Make and share this Risotto With Peas, Artichokes, Basil and Goat's Cheese recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
- Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
- Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
- Tear the basil leaves and add with the goat cheese, stir through and season.
Nutrition Facts : Calories 448.2, Fat 20.6, SaturatedFat 8.8, Cholesterol 35, Sodium 633.9, Carbohydrate 49.2, Fiber 8.1, Sugar 6.4, Protein 19
RISOTTO WITH ARTICHOKES AND GOAT CHEESE
Provided by Florence Fabricant
Categories dinner, lunch, one pot, appetizer, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Squeeze the lemons into a bowl and add 2 cups of water.
- Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
- Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
- Stir in the rice, then add 1/2 cup of the stock. Stir. Continue adding stock, 1/2 cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
- Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 1282 milligrams, Sugar 8 grams
ARTICHOKES BAKED WITH GOAT CHEESE
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to a temperature of 350 degrees. Arrange the artichokes standing up in a shallow baking dish.
- Mix the goat cheese with the garlic, chives, parsley and with salt and pepper to taste. Then spoon the goat cheese-garlic-herb mixture into the center of each artichoke. Afterward, sprinkle the filling with the bread crumbs.
- Mix the lemon juice with the olive oil and brush over and inside the artichokes. Put in the oven and bake for about 20 minutes, or just until the artichokes and the filling have been heated through. Serve at once.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 269 milligrams, Sugar 1 gram
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