Artichoke and Herb Risotto

Serves: 4 to 6

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Bring stock to a simmer in a saucepan and keep warm.

Melt 5 tablespoons butter in a 3-quart saucepan over medium heat. Add shallots and sauté about 2 minutes, then add artichokes and sauté 3 to 4 minutes (8 to 10 minutes, if fresh). Add the garlic and thyme. Turn the heat to medium-high, add the rice and stir for 1 minute. Add the wine and cook until it evaporates.

Reduce heat to medium and add 1 cup of the simmering stock, stirring constantly. As soon as the stock has absorbed, add another 1/2 cup of stock. Stir constantly until the stock has absorbed. Repeat this process until the rice is creamy and al dente, about 20 minutes

Remove the pan from the heat and vigorously stir in remaining 2 tablespoons butter, Parmesan cheese and parsley. Season with salt and pepper. Serve immediately. Top with additional Parmesan, if desired.

Each serving: 550 cal, 18g fat (10g sat), 45mg chol, 960mg sodium, 81g carb, 13g fiber, 15g protein

Recipe by Iole Aguero, PCC Cooks instructor

More about: artichokes, rice, risotto


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login