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.
RISOTTO WITH PEAS, ARTICHOKES, BASIL AND GOAT'S CHEESE
Make and share this Risotto With Peas, Artichokes, Basil and Goat's Cheese recipe from Food.com.
Provided by daisygrl64
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
- Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
- Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
- Tear the basil leaves and add with the goat cheese, stir through and season.
Nutrition Facts : Calories 448.2, Fat 20.6, SaturatedFat 8.8, Cholesterol 35, Sodium 633.9, Carbohydrate 49.2, Fiber 8.1, Sugar 6.4, Protein 19
RISOTTO WITH ARTICHOKES AND GOAT CHEESE
Provided by Florence Fabricant
Categories dinner, lunch, one pot, appetizer, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Squeeze the lemons into a bowl and add 2 cups of water.
- Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
- Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
- Stir in the rice, then add 1/2 cup of the stock. Stir. Continue adding stock, 1/2 cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
- Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 12 grams, Protein 20 grams, SaturatedFat 6 grams, Sodium 1282 milligrams, Sugar 8 grams
RISOTTO WITH BABY ARTICHOKES
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Trim all but the most tender inner yellow leaves from the artichokes. Cut the artichokes in thin slices and put them into a pot of water into which you have squeezed the juice of the lemon half. This will prevent them from turning brown.
- In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter. Add the sliced artichokes and cook for three to four minutes, cooking frequently.
- Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
- Pour in the wine and stir the rice well to prevent it from sticking to the bottom of the pan. When the liquid has evaporated, add a ladleful of hot broth. Repeat this procedure until the rice is almost tender, but firm. If you run out of stock, add warm water instead.
- Turn off the heat, add the butter and season the risotto with salt, pepper and Parmesan cheese. Serve immediately, with more cheese passed separately at the table.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 9 grams, Carbohydrate 77 grams, Fat 17 grams, Fiber 16 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 1345 milligrams, Sugar 7 grams, TransFat 0 grams
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.
GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS
This is a really good way to use Jerusalem artichokes without all the fuss of having to peel them first. Many restaurants peel them and then put them into acidulated water to stop them going brown, but this just results in lemon-flavoured artichokes and a horrible, sour purée when they're cooked. It's no good having a beautiful white colour to the purée but no taste. With this recipe, the purée will be slightly off-white but it will have a lovely, intense flavour. When you stir it into the risotto, it adds a real earthiness. I offset the richness of the risotto and scallops with a drizzle of sweet sherry caramel
Provided by Chef T. Hogan
Categories Rice
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
- Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
- Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.
ARTICHOKES WITH GOAT CHEESE
Categories Vegetable Appetizer Bake Vegetarian Goat Cheese Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
- Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.
CHICKEN WITH ARTICHOKES AND GOAT CHEESE
This is a dish similar to one I had at restaurant in France on vacation.
Provided by SugarDuJour
Categories World Cuisine Recipes European French
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
- Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 17.5 g, Cholesterol 88.9 mg, Fat 16.7 g, Fiber 2.6 g, Protein 32.4 g, SaturatedFat 6.2 g, Sodium 1312.9 mg, Sugar 3.3 g
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