FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

ARTICHOKE AND SPINACH RISOTTO

 

The CIA Cookbook
by The Culinary Institute of America
Frozen artichokes work nicely in this risotto, but most tinned artichokes have an overly briny, and sometimes slightly metallic taste.
Serves 8



Ingredients

• 2 tbsp olive oil
• 2 tbsp garlic
• 4 cups chopped cooked artichoke hearts
• 1½ cups white wine
• 2 cups small-dice onions
• 2½ cups Arborio rice
• 8 cups Vegetable Broth, heated
• Salt and pepper as needed
• 10 cups baby spinach
• 2 cups cherry tomatoes, cut in half
• 1 cup butter, cut into 1-inch pieces
• 1¼ cups grated Parmesan


Directions
1.
Heat 1 tablespoon of olive oil in a medium sauté pan over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute, add the artichokes and 1/2 cup of the wine. Cover the pan and cook until the artichokes are just tender, about 3 minutes. Remove from heat and set aside.

2. Heat the remaining i tablespoon of olive oil in a medium sauce pan over medium-high heat, add the onions, and sauté until they are transparent and tender, about 5 minutes. Add the rice and stir to coat well. Continue to sauté until lightly toasted, 2 to 3 minutes. Add the remaining 1 cup of wine and cook until dry, about 5 minutes.

3. Add about one-third of the hot vegetable broth and a generous pinch of salt and cook, stirring gently until dry. Repeat with the remaining stock, adding it in thirds, and cook until the risotto has absorbed the broth. Add the spinach and stir to incorporate. Add the reserved artichokes and remove the pan from heat.

4. Stir in the tomatoes, butter, and Parmesan. Season with additional salt and pepper, if needed. Serve immediately in heated bowls or plates.

 

RELATED RECIPES

  RISOTTO Recipes >>>>>   |   General Risotto Cooking Rules   |   Apple Risotto   |   Artichoke and Spinach Risotto   |   Asparagus & Scampi Risotto   |   Baked Risotto Primavera   |   Beef and Broccoli Risotto   |   Butternut Squash Risotto   |   Carrot Risotto   |   Champagne Risotto   |   Chicken Risotto   |   Cilantro Cream Risotto w/Shrimp   |   Corn Cheddar Risotto w/Shrimp   |   Crab Risotto   |   Crab Squash & Asiago Risotto   |   Cranberry Vegetable Risotto   |   Crawfish Risotto   |   Creamy Risotto   |   Creamy Risotto with Dried Plums   |   Four Cheese Risotto   |   Fresh Asparagus Risotto   |   Garlic and Corn Risotto   |   Healthy Saffron Risotto with Asparagus   |   Lemon and Chive Risotto   |   Mushroom Risotto   |   Mushroom Barley Risotto   |   Mushroom & Gorgonzola Risotto   |   Proscuitto & Green Pea Risotto   |   Pumpkin Risotto   |   Red & Green Risotto   |   Risotto Bianco (White Risotto)   |   Risotto with Broad Beans   |   Risotto Milanese   |   Risotto with Peas & Asparagus   |   Risotto with Tomatoes, Prosciutto   |   Roasted Butternut Squash Risotto   |   Roasted Sweet Potato Risotto   |   Saffron Risotto with Peas   |   Shrimp Risotto   |   Spring Onion & Herb Risotto   |   Squash & Sage Risotto   |   Sweetcorn Risotto   |   Tangy Tomato & Lemon Risotto   |   Tomato & Sausage Risotto   |   Wild Mushroom Risotto  |   Winter Squash Risotto  
  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages