Risotto with Artichokes And Goat Cheese Recipe

Name: Risotto with Artichokes And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lemons; 4 large artichokes; 3 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1/2 cup dry white wine; 1 cup arborio rice; 3 1/2 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

Servings: persons

2 lemons
4 large artichokes
3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup arborio rice
3 1/2 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

1
Squeeze the lemons into a bowl and add 2 cups of water.
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.
3
Trim the artichoke bottom.
4
Dice the bottoms as they are trimmed and place in the bowl of lemon-water.
5
Heat the oil in a heavy saucepan.
6
Add the onion, saute until it begins to color and stir in the garlic.
7
Drain the artichokes and add them.
8
Stir in the wine.
9
Cover the saucepan and cook until the artichokes are nearly tender, about 10 minutes.
10
Stir in the rice, then add 1/2 cup of the stock.
11
Stir.
12
Continue adding stock, 1/2 cup at a time as each portion is absorbed.
13
Adjust heat so the mixture simmers gently.
14
Stir from time to time as the stock is added.
15
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.
16
Add the sun-dried tomatoes.
17
Season to taste with salt and pepper.
18
Remove from heat, fold in the cheese and parsley and serve.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 lemons, 4 large artichokes, 3 tablespoons olive oil, 1 medium onion, chopped, and more.

Yes, Risotto with Artichokes And Goat Cheese 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.

That's it — enjoy your meal!

Risotto with Artichokes And Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions