Best Chorizo Artichoke Risotto Recipes

Chorizo Risotto image

Provided by marycamille

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups vegetable stock, preferably homemade
1/4 cup extra virgin olive oil
3/4 cup yellow onion, finely diced
2 garlic cloves, minced
1 cup arborio rice
1 cup dry white wine
1/2 lb spanish chorizo, diced and cured
1/4 cup scallion, thinly sliced plus more for garnish (white and light-green parts only)
3 tablespoons pasilla chiles, thinly sliced and seeded (or other mild dried chile)
1 cup parmesan cheese, finely grated plus more (to garnish)
salt & freshly ground black pepper

Steps:

In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat.
In a large skillet, warm the olive oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the rice and continue cooking, stirring occasionally, until it's lightly toasted and opaque, about 2 minutes.
Add the wine and cook over medium-low heat until absorbed, about 5 minutes. Ladle 1 cup of the stock over the rice and simmer, stirring frequently, until absorbed. Continue to add the stock ½ cup at a time, stirring frequently, until the rice is creamy and tender but still slightly chewy in the center, about 20 minutes.
Meanwhile, in a medium skillet, cook the chorizo over medium-high heat until lightly browned, about 5 minutes. Stir the chorizo, the ¼ cup of scallions and the chiles into the risotto until combined. Add the Parmesan and season to taste with salt and pepper.
Divide the risotto among 4 plates and garnish with additional scallions and Parmesan if desired. Serve immediately.

Nutrition Facts : Calories 592.6, Fat 31.2, SaturatedFat 10.1, Cholesterol 45.6, Sodium 719.9, Carbohydrate 46.4, Fiber 2.1, Sugar 2.2, Protein 19.9

Artichoke Risotto image

Provided by lauralie41

Categories White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups carnaroli rice, uncooked
1/4 cup soymilk (or skim milk)
1/4 cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 garlic cloves, minced
1 (8 3/4 ounce) can whole low-sodium kernel corn
cayenne pepper, to taste

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

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).