Portobello And Artichoke Risotto Recipe

Name: Portobello And Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 6 3/8 tablespoons carnaroli rice; 1 artichoke; 1 portobello mushroom large; 1 onion small; grated Parmesan cheese to taste; dry white wine a splash; 1 1/8 cups chicken broth mild; ham Some, chopped; salt; ground black pepper; olive oil

Servings: persons

6 3/8 tablespoons carnaroli rice
1 artichoke
1 portobello mushroom large
1 onion small
grated Parmesan cheese to taste
dry white wine a splash
1 1/8 cups chicken broth mild
ham Some, chopped
salt
ground black pepper
olive oil

1
Heat broth in a large pot and bring to a boil.
2
Finely dice green onion and peeled artichoke.
3
Saute green onion in a pan with a tablespoon of olive oil.
4
Reduce heat, add rice and cook for a couple of minutes.
5
Pour in a little dry white wine, and start adding the stock, constantly stirring rice.
6
Once all the stock is added, simmer for 16 minutes, stirring occasionally.
7
Season with salt and pepper.
8
While the rice is cooking, saute diced portobello in a skillet.
9
When mushrooms are cooked, remove and set aside.
10
Fry the artichoke (previously cleaned and sliced) until golden brown.
11
Set aside.
12
Fry the ham.
13
Set aside.
14
When the rice is done, add some grated Parmesan cheese and stir.
15
To assemble, use a pastry ring.
16
Put the rice in the ring, cover with artichoke and top with portobello mushroom.
17
Garnish with fried ham.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 3/8 tablespoons carnaroli rice, 1 artichoke, 1 portobello mushroom large, 1 onion small, and more.

Yes, Portobello And Artichoke Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello And Artichoke Risotto

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