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
ARTICHOKE RISOTTO (RISOTTO AI CARCIOFI)
This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish - not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as 'in the style of truffles', i.e. wafer thin.
Provided by Jamie Oliver
Categories Mains Jamie's Italy Italian Pasta & risotto
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
- Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked.
- Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
- Pick and tear up the mint leaves. Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil.
- Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.
Nutrition Facts : Calories 509 calories, Fat 20.8 g fat, SaturatedFat 11 g saturated fat, Protein 14.8 g protein, Carbohydrate 58.2 g carbohydrate, Sugar 4.3 g sugar, Sodium 2.7 g salt, Fiber 2.6 g fibre
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 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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