Risotto With Peas Artichokes Basil And Goats Cheese Recipes

LEMON RISOTTO WITH PEAS

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

ARTICHOKE LEMON RISOTTO RECIPE

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.

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.

RISOTTO WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Squeeze the lemons into a bowl and add 2 cups of water.
• Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
• Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
• Stir in the rice, then add 1/2 cup of the stock. Stir. Continue adding stock, 1/2 cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
• Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.

RISOTTO WITH PEAS, ARTICHOKES, BASIL AND GOAT'S CHEESE

Steps:

• Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
• Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
• Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
• Tear the basil leaves and add with the goat cheese, stir through and season.