Heat oil over medium-high heat and sauté onions for 3-4 minutes. Add garlic, sauté another minute, then add artichokes, salt, red pepper and sauté an additional 4-5 minutes. Pour in wine and chicken stock and bring to a boil. Simmer until artichokes are tender, about 10-15 minutes. Add parsley and pour contents into a blender, blending until smooth. Sprinkle with salt and pepper and drizzle with oil. For risotto: sauté olive oil with 2 tablespoons butter for 2-3 minutes. Add rice to onions to toast, stir for 2-3 minutes. Add ¼ cup heated stock to the pan, stirring constantly until fully absorbed. Repeat until all broth is absorbed or desired consistency is reached. Remove from heat and stir in puree, remaining butter and cheese, mixing until melted. Add salt and pepper to taste. Serves 4.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Risotto alla Carciofi (Risotto with Artichokes)
Prep: 10 min Cook: 40 min Servings: 3-4
Creamy risotto made with a white wine and artichoke puree, finished with butter and parmesan cheese for a velvety smooth consistency.
Ingredients
3 tbsp Cento Imported Extra Virgin Olive Oil
1 tbsp Garlic, diced
1 can Cento Quartered Artichoke Hearts (14 oz), drained and rinsed
Cento Fine Sicilian Sea Salt, to taste
1/2 tsp Cento Crushed Red Pepper
1/2 cup Dry White Wine
1 can Cento Lower Sodium Chicken Broth (46 oz)
1/4 cup Cento Parsley
Cento Ground Black Pepper, to taste
4 tbsp Butter
1/4 cup Shallots
3 tbsp Bellino Extra Virgin Olive Oil
4 cups Cento Chicken Stock
1 cup Bellino Risotto Arborio Rice
3 tbsp Parmigiano-Reggiano Cheese
Directions
Heat oil over medium-high heat and sauté onions for 3-4 minutes. Add garlic, sauté another minute, then add artichokes, salt, red pepper and sauté an additional 4-5 minutes. Pour in wine and chicken stock and bring to a boil. Simmer until artichokes are tender, about 10-15 minutes. Add parsley and pour contents into a blender, blending until smooth. Sprinkle with salt and pepper and drizzle with oil. For risotto: sauté olive oil with 2 tablespoons butter for 2-3 minutes. Add rice to onions to toast, stir for 2-3 minutes. Add ¼ cup heated stock to the pan, stirring constantly until fully absorbed. Repeat until all broth is absorbed or desired consistency is reached. Remove from heat and stir in puree, remaining butter and cheese, mixing until melted. Add salt and pepper to taste. Serves 4.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
