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Artichoke Risotto with Tomato Butter
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Rating: 4.0/5 (51 votes cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 331
% Daily Value**
Total Fat 12g
18%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 17mg
6%
Sodium 677mg
28%
Total Carbohydrate 44g
15%
Dietary Fiber 4g
17%
Sugars 4g
Protein 9g
Vitamin A  59%Vitamin C  8%
Calcium  14%Iron  8%
Potassium  11%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Artichoke Risotto with Tomato Butter

Recipe Tags: Rice Recipes

Date Added: October 31, 2015
Very delicious side dish for chicken, meat, seafood dishes.

Ingredients:

1 tablespoon Garlic minced
3 tablespoons Butter at room temp
1 tablespoon Tomato Paste
2 Artichokes hearts, diced and blanched
6 Shallots , minced
2 tablespoons Olive Oil
1 1/2 cups Arborio Rice
3 cups Vegetable Stock
1 cup Dry White Wine
1/2 tablespoon Basil
1/2 tablespoon Oregano
1/2 cup Parmesan Cheese grated
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Directions:

1. Mix up about 1 1/2 tbsp of butter with about 1/4 tsp of garlic. Combine with the tomato paste. Mix until it's a smooth mixture.

2. Set aside.

3. In a medium pot, saute the shallots and half of the artichokes in the remaining 1 1/2 tbsp of butter and the olive oil until both are softened (about 5 minutes).

4. Stir in the rice and cook, stirring until it colors slightly, about 5 minutes.

5. Stir in 1/2 cup of stock and throw in the basil and oregano and cook over medium heat until the stock is absorbed, then repeat with another 1/2 cup of stock.

6. When that stock is absorbed, begin adding the wine.

7. When that is absorbed, add the rest of the artichokes and continue adding the remaining stock and the rest of the garlic.

8. When the rice is al dente, the risotto is ready.

9. Stir in the Parmesan cheese.

10. Serve each portion with a dab of tomato butter.

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Dietary Notes:
This recipe is low-cholesterol with 16.5mg per serving

This recipe is high in Vitamin A with 59% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Tomato, MSG, Rice, Cheese, Sulfites, Garlic, Olive Oil allergies.
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