** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
Comments on Artichoke Risotto with Tomato Butter Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
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.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
