Turkey Risotto With Artichoke Hearts And Sun Dried Tomatoes Recipes

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ARTICHOKE RISOTTO



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.

SUN-DRIED TOMATO ARTICHOKE BUTTONS



Sun-Dried Tomato Artichoke Buttons image

Provided by Sandra Lee

Categories     appetizer

Time 3h45m

Yield 15 buttons

Number Of Ingredients 7

8 Roma tomatoes, cored and sliced lengthwise
2 tablespoons balsamic vinaigrette
Salt and pepper
2 (14-ounce) cans artichoke bottoms, rinsed and drained
2 tablespoons lemon juice
12 balls fresh mozzarella in water, cherry tomato size
1/4 cup jarred basil pesto

Steps:

  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.
  • Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES



Turkey Cutlets With Artichokes and Tomatoes image

My wife and I are trying a lighter lifestyle. We are always looking to add bold flavors to a healthy meal

Provided by Mike Marek

Categories     Turkey Breasts

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb turkey cutlets
1/4 cup onion, thin sliced
1/2 cup diced tomato
6 ounces marinated artichokes
1 tablespoon butter
2 tablespoons olive oil
1/2 fresh lemon

Steps:

  • Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
  • Heat a heavy skillet over high heat.
  • Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
  • When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
  • Carefully pour artichokes and marinade into the skillet and deglaze.
  • Add onions and stir.
  • Add cutlets back into skillet on top of artichokes and onions.
  • Reduce heat to low and cover skillet.
  • Simmer for 10 minutes.
  • Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
  • To serve drizzle lemon juice over dish while in the skillet.
  • Serve 2 cutlets and vegetables to each diner.
  • Garnish with Olive Tapenade.

Nutrition Facts : Calories 504.6, Fat 23.1, SaturatedFat 6.7, Cholesterol 151.5, Sodium 608.7, Carbohydrate 18.5, Fiber 7.1, Sugar 4.1, Protein 57.5

RISOTTO WITH ARTICHOKE HEARTS



Risotto With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, one pot, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 large artichokes
Juice of 1 lemon
Water
3 tablespoons extra-virgin olive oil
1/2 finely chopped red onion
2 cloves garlic, minced
1 1/2 cups arborio rice
5 cups hot chicken stock
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley
Freshly grated Parmesan cheese

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.

TURKEY RISOTTO WITH ARTICHOKE HEARTS AND SUN-DRIED TOMATOES



Turkey Risotto with Artichoke Hearts and Sun-Dried Tomatoes image

Creamy Arborio rice combines with turkey, artichokes, sun-dried tomatoes and Parmesan cheese. Simple and irresistible Italian flair is infused into the traditional turkey leftovers to create an elegant, one-dish, day-after dinner in a mere 40 minutes. Serve with salad of mixed greens and Italian dressing and crusty French bread with olive oil.

Provided by Allrecipes Member

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, chopped
1 ½ cups Arborio rice
6 cups Butterball® Chicken Broth, divided
2 cups chopped leftover cooked Butterball® Turkey
1 (14 ounce) can artichoke hearts, drained, thinly sliced
8 piece (blank)s sun-dried tomatoes packed in oil, drained, cut into thin strips
¾ cup freshly grated Parmesan cheese, divided
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup finely chopped fresh parsley or basil leaves

Steps:

  • Heat oil in large skillet over medium heat. Add onion; cook and stir 5 minutes, or until tender. Stir in rice; cook and stir 3 minutes, or until rice is golden. Stir in 1/2 cup of the broth. Cook and stir constantly 2 minutes, or until broth has been absorbed. Continue to cook and stir constantly, adding another 3-1/2 cups of the broth, 1/2 cup at a time, until completely absorbed.
  • Stir in turkey, artichokes and tomatoes. Continue adding enough broth, 1/2 cup at a time, stirring until absorbed and rice is tender, but slightly firm in the center. Stir in 1/2 cup of the cheese, salt and pepper.
  • Sprinkle with remaining 1/4 cup cheese and parsley, if desired.

Nutrition Facts : Calories 680.6 calories, Carbohydrate 86.2 g, Cholesterol 73.9 mg, Fat 18.7 g, Fiber 5.6 g, Protein 40.1 g, SaturatedFat 6.5 g, Sodium 2661.7 mg, Sugar 2.9 g

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