Risotto with Artichokes And Goat Cheese
Updated October 10, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 30 minutes
- Cook Time
- 45 minutes
- Rating
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Ingredients
2 lemons
4 large artichokes
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
½ cup dry white wine
1 cup arborio rice
3 ½ cups simmering chicken stock
2 sun-dried tomatoes, finely minced
Salt and freshly ground pepper to taste
4 ounces goat cheese, crumbled
2 tablespoons minced Italian parsley
Nutritional analysis per serving (4 servings)
74 grams carbs; 19 milligrams cholesterol; 552 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 12 grams fiber; 1315 milligrams sodium; 20 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Squeeze the lemons into a bowl and add 2 cups of water.
- Step 2
Trim the artichokes down to the fleshy bottoms by slicing off the stem, pulling off all the leaves and cutting away the fuzzy choke. Trim the artichoke bottom. Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
- Step 3
Heat the oil in a heavy saucepan. Add the onion, saute until it begins to color and stir in the garlic. Drain the artichokes and add them. Stir in the wine. Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
- Step 4
Stir in the rice, then add ½ cup of the stock. Stir. Continue adding stock, ½ cup at a time as each portion is absorbed. Adjust heat so the mixture simmers gently. Stir from time to time as the stock is added. After about 20 minutes all or nearly all the stock should have been added and the rice should be firm but tender, without a hard white center in the grain.
- Step 5
Add the sun-dried tomatoes. Season to taste with salt and pepper. Remove from heat, fold in the cheese and parsley and serve.
Private Notes