Best Chicken Artichoke Risotto With Gruyere Cheese Recipes

CHICKEN-ARTICHOKE RISOTTO WITH GRUYERE CHEESE

Steps:

• Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine.
• Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes.
• Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
• Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group *Daily Value.

ARTICHOKE RISOTTO: RISOTTO COI CARCIOFI

Steps:

• Bring the chicken stock to a boil over high heat.
• Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.
• Cook artichokes until tender, about 10 minutes.
• In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
• When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

ARTICHOKE RISOTTO

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.