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.
TOMATO & ARTICHOKE RISOTTO
From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results.
Provided by Rhiannon and Matt
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
- Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
- Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
- Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
- Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.
BAKED ARTICHOKE AND PESTO RISOTTO
Torn out of a newspaper at some stage - I am making it right now so cannot comment on how it will taste but it seems like a great sort of meal to leave in the oven for the family if you have to go out and leave them to fend for themselves.
Provided by katew
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 417.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 3.6, Sodium 765.9, Carbohydrate 88.1, Fiber 10.3, Sugar 9.1, Protein 13.5
ARTICHOKE RISOTTO
A vegetarian and vegan favorite that can be served as a side dish or entree. Another great recipe adapted from a weight loss tracking website. NOTE: Carnaroli rice is a popular Italian rice used specifically for risotto's. Coming from the Arborio rice family the grain is larger and can absorb more liquid than other rices. You can find this rice in Italian markets or specialty foods in your local grocery stores.
Provided by lauralie41
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
- When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
- In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
- Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.
Nutrition Facts : Calories 377.4, Fat 7.2, SaturatedFat 1.2, Sodium 42.5, Carbohydrate 69.7, Fiber 5.5, Sugar 4.9, Protein 10.6
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- In a large pot combine the vegetable stock and wine. Place the pot to warm over medium low heat while you prepare the next ingredients.
- Heat the olive oil in a large pan over medium heat. Cook the onions until translucent, about 4 minutes. Add the garlic and continue cooking until the garlic is aromatic, about 2 minutes. Add the rice and cook for a couple of minutes until the rice begins to turn slightly brown and crackle.
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