Best 2 Artichoke And Asparagus Risotto Recipes
Indulge in the vibrant flavors of spring with this delightful Artichoke and Asparagus Risotto recipe. This exquisite dish combines the earthy notes of artichokes with the fresh, delicate flavors of asparagus, creating a symphony of textures and flavors that will tantalize your taste buds. The creamy risotto, made with Arborio rice and a rich vegetable broth, provides a luscious backdrop for the vibrant vegetables. The addition of white wine adds a subtle acidity that balances the sweetness of the vegetables, while the Parmesan cheese brings a nutty richness to the dish. Whether you're a seasoned risotto connoisseur or a home cook looking to impress your guests, this Artichoke and Asparagus Risotto is sure to become a favorite.
In addition to the main recipe, you'll also find variations for a vegetarian version using vegetable broth instead of chicken broth, and a gluten-free version using quinoa instead of rice. These variations allow you to customize the dish to suit your dietary preferences or allergies. So gather your ingredients and let's embark on a culinary journey that celebrates the bounty of spring!
ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO
This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO
Categories Side
Number Of Ingredients 12
Steps:
- MELT BUTTER W/ 1 T OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS; SAUTE UNTIL BROWN AND TENDER. ADD GARLIC; SAUTE 2 MINUTES. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.
Tips:
- While sautéing the aromatics (garlic, shallot, and onion), use medium-low heat and cook until softened and fragrant, but not browned. This will prevent the aromatics from burning and becoming bitter. - When toasting the rice, do not stir it constantly. Stirring too much can break the rice grains and make the risotto mushy. Instead, stir the rice gently and occasionally, allowing it to toast evenly. - Use a good quality broth for the risotto. The broth is one of the main flavor components, so using a flavorful broth will make a big difference in the final dish. - Add the broth to the risotto in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent the risotto from becoming too soupy or too dry. - Cook the risotto until the rice is al dente, with a slight bite to it. Overcooking the rice will make it mushy. - When the risotto is almost finished cooking, stir in the vegetables and cook until they are tender-crisp. - Finish the risotto with a generous amount of grated Parmesan cheese and a knob of butter. This will add richness and flavor to the dish.Conclusion:
Artichokes and asparagus are two delicious spring vegetables that pair perfectly together in this risotto. The artichokes add a slightly nutty flavor, while the asparagus adds a bright, fresh flavor. The creamy risotto is the perfect backdrop for these vegetables, and the Parmesan cheese and butter add a touch of richness and luxury. This risotto is a delicious and elegant dish that is perfect for a special occasion.
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