Baked Artichoke Risotto Recipes

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.

OVEN BAKED ARTICHOKE RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on.
• Remove the lid; stir and continue baking for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

ARTICHOKE RISOTTO

Steps:

• Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
• When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
• In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
• Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.

BAKED ARTICHOKE AND PESTO RISOTTO

Steps:

• Preheat oven to 200°C.
• Heat passata and stock in pot - bring to boil.
• Cook onion in olive oil till softened in frypan.
• Add rice and artichokes to onion and stir for 1 -2 minutes.
• Add pesto to hot tomato liquid - stir to combine.
• Put contents of both pots into a casserole with lid.
• Bake 35 minutes.
• Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
• Season and add some grated parmesan and serve.