# Artichoke, Red Onion, and Rosemary Risotto: A Culinary Journey Through Italian Flavors
Indulge in the culinary masterpiece that is Artichoke, Red Onion, and Rosemary Risotto. This delectable dish takes you on a journey through the vibrant flavors of Italy. The risotto, a creamy and comforting dish, is made with Arborio rice, a short-grain rice that absorbs the rich broth and flavors of the ingredients. The artichokes, with their slightly bitter and nutty flavor, add a unique depth to the risotto. The red onions provide a hint of sweetness and a pop of color, while the rosemary infuses the dish with its aromatic and earthy notes. As you savor each bite, you'll experience a symphony of flavors that will transport you to the heart of Italy.
Additional Recipes Included:
1. **Creamy Artichoke and Spinach Dip**: This dip is a delightful blend of artichoke hearts, spinach, cream cheese, and Parmesan cheese. It's perfect for parties, gatherings, or as a quick and easy snack.
2. **Red Onion and Goat Cheese Tart**: This tart features a flaky crust filled with caramelized red onions, creamy goat cheese, and fresh herbs. It's a delicious appetizer or light lunch that is sure to impress your guests.
3. **Rosemary and Garlic Roasted Chicken**: This classic dish features a whole chicken roasted with rosemary, garlic, and other herbs. The chicken is tender and flavorful, with a crispy skin that will leave you craving more.
4. **Roasted Vegetable and Rosemary Frittata**: This frittata is a healthy and versatile dish made with roasted vegetables, eggs, and fresh rosemary. It's a great option for breakfast, lunch, or dinner and can be easily customized with your favorite vegetables.
ARTICHOKE RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
ARTICHOKE AND RED PEPPER RISOTTO
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.
Provided by Wrestler
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- broth.
- Remove.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
Nutrition Facts : Calories 256.9, Fat 3.3, SaturatedFat 1.3, Cholesterol 5.5, Sodium 168.1, Carbohydrate 46.1, Fiber 3.1, Sugar 2, Protein 6.8
ARTICHOKE RISOTTO WITH MASCARPONE, LEMON, AND THYME
This rich risotto marries the distinctive taste of baby artichokes with creamy mascarpone cheese and sprightly lemon and thyme.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 14
Steps:
- Remove 3 teaspoons grated zest from 1 lemon; halve the lemon, and squeeze out 1 tablespoon juice. Set zest and juice aside. Cut remaining lemon in half, and squeeze into a medium bowl of cold water; add all rinds to water.
- Prepare the artichokes: Working with 1 artichoke at a time, snap off tough outer leaves until pale-green leaves are exposed. Cut off top third. Using a paring knife, peel dark-green layer from base and stem; trim stem. Quarter artichoke lengthwise. Transfer to lemon water.
- Bring stock and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
- Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 6 minutes. Drain artichokes, and add to pan. Cook, stirring often, until artichokes are just tender, about 12 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
- Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
- Stir in chopped thyme; season with salt and pepper. Add mascarpone, 2 teaspoons lemon zest, and the lemon juice; stir until mascarpone is melted and rice is moist and creamy. Serve immediately, garnished with thyme sprigs and remaining teaspoon lemon zest.
BABY ARTICHOKE RISOTTO
Here's another great dish to add to your repertoire of artichoke recipes. The tiny lemon zest and juice really bump up the flavor, so don't leave them out. Cheese is optional here.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 50m
Yield Serves four to six
Number Of Ingredients 15
Steps:
- Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick. Place them in a bowl of water acidulated with the juice of 1/2 lemon. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the broth is well seasoned.
- Drain the artichoke hearts and pat dry. Heat the oil in a wide, heavy skillet or saucepan over medium heat. Add the onion and 1/2 teaspoon salt, and cook gently until tender, three to five minutes. Add the artichoke hearts and the garlic, and stir for two to three minutes until the artichoke hearts are beginning to color.
- Add the rice and thyme, and stir until the grains become separate and begin to crackle. Add the wine, and stir over medium heat until it has been absorbed by the rice. Begin adding the simmering stock, two ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the liquid is almost absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion - adding more stock when the rice is almost dry, then stirring - for 20 to 25 minutes. When the rice is tender all the way through but still chewy, it is done. Add pepper, taste and adjust seasoning.
- Mince the parsley and lemon zest together, and add to the risotto along with another ladleful or two of stock. Remove from the heat, and add a teaspoon or two of lemon juice. Stir in the cheese, if using. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping in a mound.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 9 grams, Fiber 16 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 1461 milligrams, Sugar 7 grams
ARTICHOKE AND PARMESAN RISOTTO
Provided by Molly Stevens
Categories Side Kid-Friendly High Fiber Dinner Parmesan Artichoke Spring Summer Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 (side-dish or 4 main-course) servings
Number Of Ingredients 8
Steps:
- Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
- Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.
Tips and Conclusion
This delectable Artichoke Red Onion Rosemary Risotto recipe offers a delightful culinary experience. Here are some essential tips to ensure a successful preparation:
- Selecting the Best Ingredients: Choose high-quality ingredients for optimal flavor. Opt for medium-grain arborio rice, known for its ability to absorb and retain the cooking liquid while maintaining a slightly firm texture. Use fresh artichokes for the best flavor and texture. If fresh artichokes are unavailable, frozen or canned artichoke hearts make a suitable substitute.
- Preparing the Artichokes: If using fresh artichokes, trim and prepare them carefully. Remove the tough outer leaves and choke from the center to ensure a tender and flavorful result.
- Cooking the Risotto: Cook the risotto over medium heat, stirring frequently. This allows the rice to release starch and develop a creamy and velvety consistency. Be patient and allow each addition of liquid to be absorbed before adding more.
- Balancing the Flavors: Use a flavorful broth to enhance the taste of the risotto. Vegetable broth or chicken broth are both good options. Adding white wine adds a subtle acidity and depth of flavor. For a richer flavor, use freshly grated Parmesan cheese.
- Garnishing and Serving: Garnish the risotto with fresh herbs such as chopped parsley or basil for a pop of color and flavor. Serve the risotto immediately while it is hot and creamy.
In conclusion, this Artichoke Red Onion Rosemary Risotto is a delightful dish that combines the earthy flavors of artichokes, the sweetness of red onions, and the aromatic herb rosemary. By following the tips and techniques outlined in this recipe, you can create a creamy and flavorful risotto that is perfect for any occasion.
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