Best Baked Artichoke And Pesto Risotto Recipes

Baked Artichoke and Pesto Risotto image

Provided by katew

Categories Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups tomato passata
2 cups chicken stock
1 onion, finely chopped
1 1/2 cups arborio rice
1 (400 g) can artichokes, sliced up
4 tablespoons ready made pesto sauce
parmesan cheese

Steps:

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 image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
1 tablespoon unsalted butter
1 large or 2 small shallots, minced
1 cup Arborio rice
1 teaspoon salt
1 cup dry white wine, room temperature
3 1/2 cups low-sodium chicken broth, warmed
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese (3 ounces)
1/4 cup finely chopped chives
1/4 cup chopped fresh mint
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (from 1/2 small lemon)

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 Artichoke Risotto image

Provided by Cook4_6

Categories Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/3 cup onion, finely chopped
1 cup arborio rice, uncooked white
1 (10 3/4 ounce) can cream of asparagus soup, undiluted
1 1/2 cups chicken stock
1 cup half-and-half
1/3 cup parmesan cheese, grated (more to mix in after cooking if desired)
1/2 teaspoon fresh ground black pepper (or to taste)
1 (15 ounce) can artichoke hearts, well drained and chopped

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).