Tonight's Dinner: Artichoke risotto recipe
Marinated artichokes are a great addition to any salad, but they also make an exceptional risotto on those cooler evenings.
If you haven't been able to tell from my column, risotto is one of my favorite dinner options. While it does take a little longer to make, it's always scrumptious. It's warm, delicious, rich and creamy; the perfect answer to a chilly evening. I've made it with red wine, fennel, even vanilla. I'm telling you the options are limitless. But until Fine Cooking, I'd never made it with vegetable broth or artichokes. I'm so glad I did, though. The flavor from the marinated artichokes permeates the whole dish, making it one of the better risottos out there. And since it's made with vegetable stock, this risotto is also veggie friendly.
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 cup Arborio rice
- 2 cloves garlic, minced
- 2 cups kale, chopped
- 1 cup dry white wine, like chardonnay
- 4 cups vegetable broth
- 1/2 cup shredded Parmesan
- 2 (6 ounce) jars marinated artichoke hearts, drained
- Heat olive oil in large skillet over medium-high heat. Add the onions and garlic and cook until tender, about three minutes. Add the rice and cook for another minute. Add the kale and cook for one more minute.
- Add the wine and stir until absorbed, about two minutes. Add the broth, one-half cup at a time, stirring until each half cup is absorbed by the rice. This should take 15 to 20 minutes.
- Sprinkle in the cheese and stir until melted, about one minute. Stir in the artichokes and cook until heated through, about another minute. Serve immediately.