Lemon Artichoke Risotto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE RISOTTO (RISOTTO AI CARCIOFI)



Artichoke risotto (Risotto ai carciofi) image

This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish - not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as 'in the style of truffles', i.e. wafer thin.

Provided by Jamie Oliver

Categories     Mains     Jamie's Italy     Italian     Pasta & risotto

Time 55m

Yield 6

Number Of Ingredients 6

6 small violet artichokes
1 lemon
1 x risotto bianco
½ a bunch of fresh mint, (15g)
extra virgin olive oil
Parmesan cheese, for grating

Steps:

  • Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
  • Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked.
  • Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
  • Pick and tear up the mint leaves. Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil.
  • Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.

Nutrition Facts : Calories 509 calories, Fat 20.8 g fat, SaturatedFat 11 g saturated fat, Protein 14.8 g protein, Carbohydrate 58.2 g carbohydrate, Sugar 4.3 g sugar, Sodium 2.7 g salt, Fiber 2.6 g fibre

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.

BABY ARTICHOKE RISOTTO



Baby Artichoke Risotto image

Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 50m

Yield Serves four to six

Number Of Ingredients 15

10 baby artichokes
1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups arborio or carnaroli rice
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 bay leaf
1 teaspoon finely minced lemon zest
2 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
Freshly ground pepper

Steps:

  • Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
  • Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
  • Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
  • Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 9 grams, Fiber 16 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1461 milligrams, Sugar 7 grams

ARTICHOKE LEMON RISOTTO RECIPE



Artichoke Lemon Risotto Recipe image

A summery vegetarian side dish: artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, perfumed thyme and basil. Easily adapted to be vegan, can be made with fresh and steamed artichokes or using a canned variety.

Provided by Florentina

Categories     Side Dishes

Time 45m

Number Of Ingredients 12

1.5 cups arborio or carnaroli rice
6 cups vegetable stock (-warm)
1 batch marinated artichoke hearts ((about a dozen))
1/2 cup onion or leeks (- finely chopped)
1/4 cup dry white wine
2 tbsp salted butter
2 tbsp extra virgin olive oil
1 organic lemon (-j uiced and zested)
1/4 cup parmigiano-reggiano or mascarpone cheese (- optional)
4 tbsp fresh thyme and basil leaves
1 pinch sea salt (+ more to taste)
freshly cracked black pepper to taste

Steps:

  • Prepare the marinated artichoke hearts according to this recipe. Puree half of them in the food processor and reserve the rest.
  • Heat up the vegetable stock and season to your taste with the sea salt.
  • In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent.
  • Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine.
  • Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid.
  • The risotto is done in about 30 minutes, once the grains are al dente, they still have a little bite to them and not mushy.
  • Remove from heat and stir in the pureed artichoke hearts, parmesan cheese and 1 tablespoon of the remaining butter.
  • Add a little more warm stock, 2 tablespoons of lemon juice then stir again and cover with a lid and allow to sit for 3 minutes. If needed you can add a little more stock just before serving to help loosen it a little more.
  • Divide between 4 plates and serve with the reserved artichoke hearts on top, lemon zest, a drizzle of olive oil, black pepper and the fresh thyme and basil.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 1472 mg, Sugar 3 g, ServingSize 1 serving

LEMON AND ARTICHOKE RISOTTO WITH SHRIMP



Lemon and Artichoke Risotto With Shrimp image

I adapted this recipe from Rachel Ray's 365: No Repeats cookbook. Be careful not to overcook the shrimp or they will be rubbery. The estimate for the amount of liquid will vary depending on the several factors, but you should be safe with at least 6 cups of pre-heated liquid, you can expect your rice to be done once you have added 4-6 cups. Start checking for texture after the 4th cup is added.

Provided by Erindipity

Categories     Short Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3 garlic cloves, minced
1 cup onion, finely chopped
1 1/3 cups arborio rice
1/2 cup white wine
6 cups chicken stock, heated
1 lb shrimp, peeled and deveined
1 lemon, zested
15 ounces artichoke hearts, drained and chopped
2 sprigs rosemary, finely chopped
1 cup parmigiano-reggiano cheese, grated

Steps:

  • Saute garlic and onions in olive oil over medium-high heat for 2 to 3 minutes or until soft.
  • Add rice and saute another 2-3 minutes.
  • Add wine and cook 1 minute.
  • Add the warm stock about 1 cup at a time.
  • Cook uncovered and stirring frequently until all stock is absorbed.
  • Add remaining stock 1 cup at a time repeating this procedure about 1 cup of liquid remains to be added.
  • Add shrimp, lemon zest, artichoke hearts and rosemary with the final addition of liquid.
  • Cook for a total of approximately 20 minutes or until the rice is al dente and the risotto is starcy. The shrimp will be cooked when they turn pink.
  • Add the cheese and juice of one lemon.
  • Season with salt and pepper.

ARTICHOKE RISOTTO WITH MASCARPONE, LEMON, AND THYME



Artichoke Risotto with Mascarpone, Lemon, and Thyme image

This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

2 lemons
10 baby artichokes
6 cups homemade chicken stock or 3 cups low-sodium store-bought chicken stock mixed with 3 cups water
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 1/2 cups)
1 garlic clove, minced
Coarse salt
2 cups short-grain Italian rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup dry white wine
2 teaspoons finely chopped fresh thyme, plus sprigs for garnish
Freshly ground pepper
1/4 cup mascarpone

Steps:

  • Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
  • Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
  • Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
  • Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, until artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
  • Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
  • Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.

More about "lemon artichoke risotto recipes"

ARTICHOKE RISOTTO WITH LEMON ZEST RECIPE - LOS ANGELES …
artichoke-risotto-with-lemon-zest-recipe-los-angeles image
2006-03-22 2 ounces pecorino Romano. 1. Zest the lemon; set the zest aside. Add the juice of the lemon to a bowl of water. As you prepare each artichoke, …
From latimes.com
Estimated Reading Time 4 mins
  • Zest the lemon; set the zest aside. Add the juice of the lemon to a bowl of water. As you prepare each artichoke, place it in the bowl of lemon water to prevent discoloring.
  • To prepare the artichoke, hold it in your left hand with the stem facing toward you and the tip facing away. Slowly turn the artichoke against the sharp edge of the knife while making an abbreviated sawing motion. (It's easier to control if you use the base of the knife rather than the tip.) You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it. Keep trimming until you've cut away enough of the tough leaves so you can see only light green at the bases. Cut away about the top half-inch of the artichoke tip and dip the artichoke into the lemon water so the cut surfaces don't get discolored.
  • With a paring knife, trim away the very tip of the stem, then peel the stem and base of the artichoke, going from the tip to where the base meets the leaves. You'll have to do this at least five or six times to make it all the way around the artichoke. When you're done, there should be no dark green tough spots left, only pale green and ivory.
  • Cut each artichoke into lengthwise quarters, and if there is a fuzzy choke inside, cut just below the choke to the very base of the leaves and the choke will pop off, leaving a clean heart below. Cut the artichoke into half-inch pieces and place in the lemon water. Go on to the next artichoke.


LEMON-ARTICHOKE RISOTTO | RACHAEL RAY IN SEASON
lemon-artichoke-risotto-rachael-ray-in-season image
2011-12-29 Instructions Checklist. Step 1. In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer. Advertisement. Step 2. In a …
From rachaelraymag.com
Total Time 40 mins
  • In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
  • Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
  • In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter; season with salt and pepper. Stir in the cheese, parsley and walnuts.


ARTICHOKE MUSHROOM RISOTTO - 500,000+ RECIPES, MEAL ...
artichoke-mushroom-risotto-500000-recipes-meal image
--- Get the artichoke steaming; you're going to use just the heart of 3 --- Prepare a steamer pot with a small amount of water to steam the artichokes. Cut off the …
From bigoven.com
4.6/5


ARTICHOKE RISOTTO WITH LEMON & PARSLEY - RECIPE - …
artichoke-risotto-with-lemon-parsley image
2003-04-01 Recipe Artichoke Risotto with Lemon & Parsley. By Janet Fletcher Fine Cooking Issue 57. Scott Phillips. Servings: six as a first course or a side …
From finecooking.com
Cuisine Italian
Calories 340 per serving
Category First Course


ARTICHOKE AND LEMON RISOTTO | YEPRECIPES.COM
artichoke-and-lemon-risotto-yeprecipescom image
2017-08-04 Directions. 1. Heat up the vegetable broth in a saucepan and keep warm over low heat. 2. In a separate large saucepan melt the butter over …
From yeprecipes.com
4.9/5 (11)
Category Main Dishes
Cuisine American/Global
Total Time 30 mins


LEMON ARTICHOKE RISOTTO RECIPE | MYRECIPES
2010-03-30 Recipes; Lemon Artichoke Risotto; Lemon Artichoke Risotto. Rating: Unrated. Be the first to rate & review! The microplane grater is a favorite tool in the Test Kitchens. Use it …
From myrecipes.com
Servings 5
Calories 156 per serving
Total Time 31 mins
  • Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  • Heat oil in a large saucepan over mediumhigh heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total). Remove from heat; stir in artichokes and remaining ingredients.


LEMON RISOTTO WITH PEAS AND ARTICHOKES | THE RUSTIC FOODIE®
2020-04-02 This easy spring Lemon Risotto recipe is perfect Italian comfort food! It's made with creamy Parmesan cheese, peas, and artichokes. This Lemon Risotto celebrates the …
From therusticfoodie.com
Reviews 2
Category Main Course
Cuisine Italian
Total Time 40 mins
  • Mince 6 cloves of garlic and 1 onion (a milder onion like white or yellow is recommended or shallots may be substituted for the onion).
  • Heat 5 cups of vegetable broth in a sauce pan on the stove top. It should be heated through but not boiling.
  • Heat a large skillet to medium and add 2 Tbsp. olive oil. Once heated, add the minced garlic and onions. Saute for 4-5 minutes, stirring often.


LEMON ARTICHOKE RISOTTO - VEGAN! - MY THERAPIST COOKS
2013-04-25 Repeat for 25 minutes or so until the rice is cooked through. If you use all the stock, add water until the rice is done. Right before the rice is cooked, add the pine nuts, parsley, …
From mytherapistcooks.com
Reviews 1
Total Time 45 mins
  • Preheat a large skillet to medium heat. Add the onion whites with a drizzle of oil and cook for 2 minutes until slightly softened. Add the rice and stir to coat in the oil for 2 more minutes.
  • Add the stock 2/3 cup at a time, stirring lots, until it's evaporated, then add more. Repeat for 25 minutes or so until the rice is cooked through. If you use all the stock, add water until the rice is done.
  • Right before the rice is cooked, add the pine nuts, parsley, lemon zest, garlic, and artichokes to the pan. Stir and taste the risotto - add salt if needed. Squeeze in 2 wedges of lemon juice, too.


LEMON ARTICHOKE RISOTTO - TASTY KITCHEN: A HAPPY RECIPE ...
2013-05-08 Right before the rice is cooked, add the pine nuts, parsley, lemon zest, garlic, and artichokes to the pan. Stir and taste the risotto; add salt if needed. Squeeze in 2 wedges of lemon juice, too. Stir in the tofutti if using, and serve …
From tastykitchen.com
5/5


PRAWN, LEMON & ARTICHOKE RISOTTO - FOOD | DRINK | RECIPES
2. Fold in the prawns and artichokes and let the risotto rest for a few minutes. Fold in the parsley and a squeeze of lemon juice, then season, if needed. 3. Serve with the lemon zest and chilli flakes (if using)scattered over the top. A wedge or two of …
From waitrose.com
4/5 (2)
Total Time 25 mins
Servings 2
Calories 404 per serving


ARTICHOKE RISOTTO WITH LEMON-HERB PESTO | FOOD & STYLE
Keep dipping the artichokes in the lemon-water bath as you work to prevent them from browning. Quarter the artichokes, remove the chokes and then cut in 1/4″ slices. Place in the lemon-water bath. Peel the stalks with the vegetable hand-peeler to remove all green parts. Cut in half lengthwise, then cut in 1/4″ slices and place them in the lemon-water bath. Set aside …
From foodandstyle.com
Reviews 22
Servings 4


ARTICHOKE, CAPER AND LEMON RISOTTO AND A GOOD FORK ITALIAN ...
2011-11-21 ARTICHOKE, CAPER & LEMON RISOTTO (serves 2) Ingredients: 180g marinated artichoke hearts, cut into 1/8th wedges 2 Tbsp capers 1 medium onion, finely chopped 1 large clove of garlic, crushed Juice from half a medium lemon 300g of risotto rice (I used carnaroli from Riso Gallo) 60g Parmesan cheese, grated 100ml dry white wine 2 Tbsp olive oil 20g …
From cooksister.com
Estimated Reading Time 8 mins


BRAISED ARTICHOKE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Braised Artichokes with Roasted Garlic Mayo by ... hot thefeedfeed.com. Serve artichokes on a platter or plate with a side of roasted garlic mayo and lemon wedges.To eat, pick the leaves off the artichokes and dip the base of the leaf into mayo.Flip the leaf over and scrape your bottom teeth against the leaf to remove the "meat" of the artichoke, then discard the rest of the leaf.
From therecipes.info


ARTICHOKE RISOTTO: RISOTTO COI CARCIOFI RECIPE | KITCHEN ...
2022-01-27 Artichoke Risotto: Risotto Coi Carciofi Directions. Bring the chicken stock to a boil over high heat. Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon. Cook artichokes until tender, about 10 minutes. In a saute pan over low heat, saute onions and garlic together in olive oil.
From kitcheninfinity.com


LEMON AND ARTICHOKE RISOTTO WITH SHRIMP RECIPE - FOOD NEWS
Heat oil in a large deep skillet over high heat. Add onions, garlic and basil; sauté 3 minutes. Stir in rice and sauté 1 minute. Add stock, butter and lemon juice and cook, stirring, about 3 minutes. Fold in shrimp and green onions. Add artichokes and Creole seasoning and bring to a boil.
From foodnewsnews.com


ARTICHOKE LEMON RISOTTO RECIPE STORY • CIAOFLORENTINA
Prepare the marinated artichoke hearts according to this recipe. Heat up the vegetable stock and season to your taste with the sea salt. In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent. Stir in the risotto rice and toss to coat in the oils.
From ciaoflorentina.com


ARTICHOKE RISOTTO RECIPE | KITCHEN INFINITY RECIPES ...
2022-01-27 Artichoke Risotto Directions. 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.
From kitcheninfinity.com


ARTICHOKE LEMON RISOTTO RECIPE • CIAOFLORENTINA - FOOD NEWS
Lemon Artichoke Risotto Recipes. An Italian holiday dinner. Creamy artichoke and lemon risotto topped with a tender and cheesy flank steak pinwheel for the main course, and for dessert, a chocolate ravioli stuffed with sweet marscapone and raspberry cannoli filling drizzled with a sauce of white chocolate and raspberry liqueur. Creamy lemon parmesan risotto is full …
From foodnewsnews.com


LEMON AND ARTICHOKE LINGUINI | RICARDO
Brown the lemon wedges. Set aside on a large plate. In the same pot, brown the pancetta. Add the artichokes and cook for 1 minute. Set aside on the plate of lemon wedges. Deglaze the pot with the wine. Add the broth and lemon zest. Bring to a boil. Add the pasta and cook over medium-high heat for 8 minutes, stirring regularly, or until al dente.
From ricardocuisine.com


FENNEL, ARTICHOKE & LEMON RISOTTO - FRESH HUNGER
2018-02-12 491 views. Risotto is an Italian classic that’s both elegant & rustic. Easy to make than some would think, risotto can be flavored with meat, cheese or veggies. Fennel, Artichoke & Lemon Risotto is a light & flavorful combination. Serve it with a simple salad & some crusty bread or as a side dish with grilled salmon, roasted chicken or pork.
From freshhunger.com


ARTICHOKE RISOTTO RECIPES
BABY ARTICHOKE RISOTTO. Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here. Provided by Martha Rose Shulman. Categories dinner, main course. Time 50m. Yield Serves four to six. Number Of Ingredients 15. Ingredients; 10 baby artichokes: 1 lemon, …
From tfrecipes.com


Related Search