Best 7 Tomato Artichoke Risotto Recipes

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**Indulge in a Culinary Symphony of Flavors with Tomato Artichoke Risotto: A Journey Through Exquisite Italian Cuisine**

In the heart of Italy, where culinary artistry meets vibrant flavors, lies a delectable dish that captures the essence of Italian cuisine: Tomato Artichoke Risotto. This creamy and flavorful risotto is a symphony of textures and tastes, a harmonious blend of tangy tomatoes, savory artichokes, and rich, velvety Arborio rice. Embark on a culinary journey as we explore the depths of this beloved Italian dish, unraveling the secrets behind its captivating charm. Discover variations of this classic, from the traditional to the contemporary, each offering a unique twist on this timeless recipe.

**Recipes Featured:**

1. **Classic Tomato Artichoke Risotto:** A culinary masterpiece that stays true to the traditional recipe. This version showcases the perfect balance of flavors, with each ingredient shining through. Indulge in the simplicity and elegance of this timeless dish.
2. **Sun-Dried Tomato and Artichoke Risotto:** A vibrant take on the classic, this recipe incorporates the sun-kissed sweetness of sun-dried tomatoes. Prepare to tantalize your taste buds with a burst of flavors that will leave you craving more.
3. **Roasted Artichoke and Spinach Risotto:** A delightful fusion of flavors, this recipe elevates the classic with roasted artichokes and the earthy goodness of spinach. Experience a symphony of textures and colors in every bite.
4. **Lemon Artichoke Risotto:** A refreshing take on the classic, this recipe adds a zesty twist with the brightness of lemon. Prepare to awaken your senses with a burst of citrusy flavors that perfectly complement the richness of the risotto.
5. **Artichoke and Mushroom Risotto:** A hearty and flavorful variation, this recipe combines the savory notes of mushrooms with the artichokes. Indulge in a comforting and satisfying dish that is perfect for a cozy dinner at home.

Prepare to embark on a culinary journey like no other as you explore the diverse world of Tomato Artichoke Risotto. Let your taste buds dance with delight as you savor each variation, unearthing the hidden gems of Italian cuisine.

Let's cook with our recipes!

TOMATO & ARTICHOKE RISOTTO



Tomato & Artichoke Risotto image

From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results.

Provided by Rhiannon and Matt

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 liters vegetable stock (made with boiling water)
2 tablespoons olive oil
2 small leeks, halved & sliced
2 garlic cloves, crushed
300 g arborio rice
1/2 cup dry white wine
170 g jarred artichoke hearts packed in oil, drained
125 g cherry tomatoes, halved
2 tablespoons sun-dried tomato pesto
parmesan cheese, grated, to serve

Steps:

  • Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
  • Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
  • Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
  • Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
  • Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.

ARTICHOKE AND PARMESAN RISOTTO



Artichoke and Parmesan Risotto image

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

5 1/2 cups (or more) low-salt chicken broth
2 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1 cup finely chopped onion
8 baby artichokes, trimmed, halved
1 1/2 cups arborio rice (about 10 ounces)
1/2 cup dry white wine
1/2 cup finely grated Parmesan cheese

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.

ARTICHOKE TOMATO SALAD



Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SUN-DRIED TOMATO RISOTTO



Sun-Dried Tomato Risotto image

Categories     Cheese     Rice     Tomato     Side     Vegetarian     Parmesan     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 9

1 ounce sun-dried tomatoes (not packed in oil, about 10)
1 cup water
2 1/2 cups chicken broth
1 cup finely chopped onion
1 garlic clove, minced
4 tablespoons olive oil
1 cup Arborio rice (available at specialty foods shops and some supermarkets)
1/4 cup freshly grated Parmesan
finely chopped fresh parsley leaves for sprinkling the risotto if desired

Steps:

  • In a small saucepan simmer the tomatoes in the water for 1 minute, drain them, reserving the liquid, and chop them. In a saucepan combine the reserved cooking liquid and the broth, bring the liquid to a simmer, and keep it at a bare simmer. In a large saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until they are softened, add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 17 minutes to become al dente.) Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.

TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

ARTICHOKE RISOTTO



Artichoke Risotto image

A vegetarian and vegan favorite that can be served as a side dish or entree. Another great recipe adapted from a weight loss tracking website. NOTE: Carnaroli rice is a popular Italian rice used specifically for risotto's. Coming from the Arborio rice family the grain is larger and can absorb more liquid than other rices. You can find this rice in Italian markets or specialty foods in your local grocery stores.

Provided by lauralie41

Categories     White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon unsalted margarine
1 small onion, chopped
2 cups carnaroli rice, uncooked
1/4 cup soymilk (or skim milk)
1/4 cup apple juice
6 cups vegetable stock
1 (8 ounce) container firm tofu, cubed
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved
2 garlic cloves, minced
1 (8 3/4 ounce) can whole low-sodium kernel corn
cayenne pepper, to taste

Steps:

  • Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning.
  • When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender.
  • In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic.
  • Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.

Nutrition Facts : Calories 377.4, Fat 7.2, SaturatedFat 1.2, Sodium 42.5, Carbohydrate 69.7, Fiber 5.5, Sugar 4.9, Protein 10.6

BABY ARTICHOKE RISOTTO



Baby Artichoke Risotto image

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

10 baby artichokes
1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice
About 7 cups chicken or vegetable stock, as needed
2 tablespoons extra virgin olive oil
1/2 cup minced onion or spring onion
Salt, preferably kosher salt, to taste
2 garlic cloves, minced
1 1/2 cups arborio or carnaroli rice
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
1 bay leaf
1 teaspoon finely minced lemon zest
2 tablespoon chopped fresh parsley
1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
Freshly ground pepper

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

Tips:

  • Use arborio rice. This short-grain rice is the traditional choice for risotto because it absorbs liquid well and becomes creamy when cooked.
  • Toast the rice before adding liquid. This helps to bring out its nutty flavor and prevent it from sticking together.
  • Add the liquid gradually. Stir the rice constantly and add more liquid as it is absorbed. This will help to create a smooth and creamy risotto.
  • Don't overcook the rice. Risotto should be cooked until it is al dente, with a slight bite to it.
  • Stir in the cheese and butter at the end. This will help to create a rich and creamy sauce.
  • Serve immediately. Risotto is best enjoyed fresh out of the pan.

Conclusion:

Tomato artichoke risotto is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a side dish. It is a great way to use up leftover tomatoes and artichokes, and it can be easily customized to your liking. With its creamy texture and flavorful ingredients, tomato artichoke risotto is sure to be a hit with everyone who tries it.

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