Spring Green Risotto With Artichokes

Spring Green Risotto With Artichokes is a Mediterranean recipe that serves 4. Watching your figure? This gluten free recipe has 798 calories, 25g of protein, and 30g of fat per serving. For $4.62 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. Spring will be even more special with this recipe. 30 people found this recipe to be delicious and satisfying. Head to the store and pick up arborio rice, olive oil, kosher salt, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns an awesome spoonacular score of 89%. Similar recipes are Spring Green Risotto, Spring Green Risotto, and Spring Green Risotto.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 1/2 cups Arborio rice

8 ounces frozen artichoke hearts, defrosted

1 pound thin asparagus

4 to 5 cups simmering chicken (or vegetable) stock or preferably homemade

2/3 cup dry white wine

1 cup chopped fennel

3 tablespoons minced fresh chives, plus extra for serving

Kosher salt and freshly ground black pepper

3 cups chopped leeks, white and light green parts (2 leeks)

2 tablespoons freshly squeezed lemon juice

1 tablespoon freshly grated lemon zest (2 lemons)

1/3 cup mascarpone cheese, preferably Italian

1 1/2 tablespoons good olive oil

1/2 cup freshly grated Parmesan cheese, plus extra for serving

10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas

1 1/2 tablespoons unsalted butter

Equipment:

sauce pan

ladle

Cooking instruction summary:

Watch how to make this recipe. Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.) When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives. Serve hot with a sprinkling of chives and more Parmesan cheese.

 

Step by step:


1. Watch how to make this recipe.

2. Heat the olive oil and butter in a medium saucepan over medium heat.

3. Add the leeks and fennel and saute for 5 to 7 minutes, until tender.

4. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

5. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

6. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

7. Meanwhile, cut the asparagus diagonally in 1-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente.

8. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

9. When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, artichokes, lemon zest, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

10. When the risotto is done, turn off the heat and stir in the mascarpone, Parmesan cheese, lemon juice and chives.

11. Serve hot with a sprinkling of chives and more Parmesan cheese.


Nutrition Information:

Quickview
757k Calories
26g Protein
25g Total Fat
100g Carbs
47% Health Score
Limit These
Calories
757k
38%

Fat
25g
39%

  Saturated Fat
11g
74%

Carbohydrates
100g
34%

  Sugar
13g
15%

Cholesterol
45mg
15%

Sodium
808mg
35%

Alcohol
4g
23%

Get Enough Of These
Protein
26g
52%

Folate
415µg
104%

Vitamin K
105µg
100%

Manganese
1mg
90%

Vitamin C
54mg
67%

Vitamin A
3226IU
65%

Vitamin B1
0.95mg
63%

Vitamin B3
10mg
52%

Iron
9mg
52%

Fiber
12g
50%

Phosphorus
435mg
44%

Vitamin B2
0.65mg
38%

Copper
0.76mg
38%

Vitamin B6
0.75mg
38%

Selenium
24µg
35%

Potassium
1119mg
32%

Calcium
299mg
30%

Magnesium
115mg
29%

Zinc
3mg
23%

Vitamin E
2mg
20%

Vitamin B5
1mg
17%

Vitamin B12
0.16µg
3%

covered percent of daily need
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