1 cup finely chopped onion (or scallions are good too)
2 cans artichokes, chopped and drained (or the frozen bags from Trader Joes are good!)
1 1/2 cups arborio rice (about 10 oz)
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Bring broth to a simmer in saucepan. Remove from heat; keep
Melt 1 tablespoon butter with oil in a large pot (or I use an
electric frying pan). Add onion; saute until soft and golden,
about 5 minutes. Pat artichokes dry and add to pot. 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 (its usually pretty salty from the
both so I don't add too much salt.)
Optional- I like to add fresh squeezed lemon juice, parsley and
cilantro at the end!
You can make this risotto with any ingredients, it does not have to be artichokes. Just use the basics of the recipe to add anything you want!
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