Login
Create Account
Artichoke Risotto
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Just as in the title.
-
Main Ingredient
rice
-
Category: Rice
-
Cuisine: Italian
-
Prep Time: 35 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
Per serving: 384 cal, 21 g fat (5 g sat fat), 10 mg chol, 1,205 mg sodium, 38 g carb (23 g sugar), 1 g fiber, 7 g protein
-
Posted By: ecarr
-
Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1/2 cups - chopped onion (1 medium)
- 4 teaspoons - olive oil
- 2/3 cups - uncooked Arborio rice
- 2 cloves - garlic minced
- 2 cups - chopped Kale or Swiss chard
- 2 cans - (14.5 oz) vegetable broth
- 1/2 cups - finely shredded Romano cheese (2 oz)
- 1/4 teaspoons - ground black pepper
- 2 - 6-0z jars quartered marinated artichoke hearts drained & cut into large pieces
Directions:
In a medium saucepan cook onion in hot oil over medium heat for 3-4 minutes or just until tender, stirring occasionally. Add rice and garlic. Cook and stir about 2 minutes or until rice starts to brown. Add kale; cook and stir for 1 minute.
Meanwhile, in a small saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of teh hot broth to the rice mixture, stirring constantly. Continue to cook and sitr over medium heat until liquid is absorbed. Add another 1/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. (This should take about 15 minutes total.)
Add cheese and pepper, stirring until cheese is melted. Stir in artichokes; heat through.
Comments