Risotto With Spinach And Artichoke Hearts Recipes

SPINACH ARTICHOKE RISOTTO

Steps:

• Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
• In a large pot, melt the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
• Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
• Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
• Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
• When your rice is cooked through, remove the pot from the heat. Add the cream cheese, thawed and drained spinach, artichoke hearts, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
• Taste the risotto and season with additional Parmesan, artichokes, salt, and pepper as desired. I like to use a dash of red pepper flakes (around 1/4 teaspoon) for a slight kick. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.

SPINACH ARTICHOKE RISOTTO

Steps:

• Melt 4 tablespoons of butter in a heavy-bottomed large pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the spinach, artichoke hearts, garlic, and crushed red pepper (optional) to the onions and sauté for another 2-3 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
• Heat the broth in a medium saucepan over medium-low heat and keep hot (broth must be hot before adding to rice). In the same large pan that the spinach artichoke mixture was cooked in, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring continuously, for about 1 minute, making sure all rice is coated with the butter.
• Add the wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite), not mushy, and a very creamy texture.
• Reduce heat to low and stir in the Havarti cheese, the remaining 1 tablespoon of butter, and the spinach artichoke mixture. Stir well and heat through for a couple of minutes. Serve immediately.

SPINACH AND ARTICHOKE RISOTTO WITH PARMESAN AND CRISPY BREADCRUMBS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Bring a medium pot of water to a boil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using salmon fillets, cook, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. If using filets mignon, cook until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. Add to meal as desired. 1 Prepare the Ingredients Drain artichokes, rinse, and pat dry. Coarsely chop.Coarsely chop spinach.Zest lemon, halve, and juice. 2 Toast Panko and Cook Artichokes Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add panko to hot pot and stir constantly until toasted, 1-2 minutes.Remove panko to a plate. Wipe pot clean and return to medium heat.Add 2 tsp. olive oil and artichokes to hot pot. Stir occasionally until softened, 2-3 minutes.Transfer artichokes to another plate. Wipe pot clean and reserve. 3 Start the Risotto Return pot used to cook artichokes to medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other medium pot, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. 4 Finish the Risotto Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Add cream cheese, garlic salt, spinach, and artichokes to pot. Stir until spinach is wilted, 1-2 minutes.Stir in 1 tsp. lemon zest and 1 Tbsp. lemon juice. Remove from burner. 5 Finish the Dish Plate dish as pictured on front of card, topping risotto with panko and Parmesan. Bon appétit!

SPINACH AND ARTICHOKE RISOTTO

Steps:

• Add the vegetable broth to a saucepan and keep warm over low heat. In a large shallow pan over medium-low heat, cook the shallots in the butter. Season with ¼ teaspoon each salt and pepper.
• When the shallots are soft and translucent, add the garlic and cook for another minute.
• Stir in the rice to coat with the butter. Cook for 2-3 minutes to toast the rice.
• Add two ladles of broth to the rice. Cook, stirring occasionally until the liquid has been absorbed.
• When the liquid has been absorbed, add another two ladles. Repeat this process until the rice is tender and creamy, stirring frequently, allowing the liquid to be absorbed before adding more. This process will take 20-25 minutes.
• Meanwhile, thaw the creamed spinach in the microwave. When the rice has absorbed all of the liquid, add the spinach, artichoke hearts, and fresh thyme to the mixture. Stir to combine.
• Remove the risotto from the heat and add the Parmesan cheese. Stir together.
• Season to taste with the remaining salt and pepper and a squeeze of fresh lemon.

RISOTTO WITH SPINACH AND ARTICHOKE HEARTS

Steps:

• Preheat oven to 350°F.
• In small saucepan bring broth and 1/2 cup water to a boil.
• Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
• Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
• Add rice; saute 1 minute.
• Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
• Cover tightly; bake 25 minutes, until liquid is almost absorbed.
• Remove from oven; stir in spinach.
• Cover; let stand 5 minutes.
• Sprinkle evenly with cheese and serve immediately.
• SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
• PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.

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.

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER

Steps:

• In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

RISOTTO WITH ARTICHOKE HEARTS, PROSCIUTTO, AND RED BELL PEPPER

Steps:

• In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer.
• In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl.
• In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil.
• Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed.
• Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the broth remains.
• Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.)
• If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente.
• Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper.

RISOTTO WITH ARTICHOKE HEARTS

Steps:

• Trim each of the artichokes. First slice off the stem flush with the base. Tear off all the heavy outer leaves, then the inner ones until the thick, fleshy bottom is exposed. By this time there should be a small pointed cluster of leaves left. Cut through the leaves and the bottom vertically to quarter it, then cut away the remaining leaves and the fuzzy choke, leaving the round, solid bottom pieces. Cut the quarters of the bottom in narrow wedges and place in a bowl of lemon juice mixed with water to prevent browning while you prepare the rest of the artichokes.
• Heat the oil in a large, heavy saucepan. Add the onion, saute over medium heat for about five minutes, then stir in the garlic. Dry the artichoke pieces on a paper towel, add them to the saucepan and saute, stirring, another two to three minutes. Stir in the rice.
• Keep the chicken stock at a simmer and add it to the rice about one-half cup at a time. Slowly stir the rice, adding more stock as it is absorbed. Regulate the heat so the mixture simmers. Continue adding stock and stirring until the rice is just tender and all the stock has been absorbed, about 20 minutes.
• Season to taste with salt and pepper. Fold in the parsley and serve with Parmesan cheese on the side.

ARTICHOKE AND PARMESAN RISOTTO

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.