Our version of this creamy Italian rice dish features a pleasing combination of tender vegetables.
Heat broth in (2-qt./1.9-L) Saucepan over medium-high heat until simmering. Reduce heat to medium-low. Meanwhile, place artichokes into Executive (12-in./30-cm) Skillet; sauté over medium-high heat 4-5 minutes or until light golden brown. Remove from Skillet; reserve 1⁄2 cup (125 mL) of the artichokes. Set aside remaining artichokes.
Meanwhile, finely chop shallots using Santoku Knife. Add oil, shallots and rice to Skillet; cook and stir 1-2 minutes or until shallots are tender and rice is shiny and translucent. Add wine; cook 1-2 minutes or until wine is completely evaporated, stirring with Small Bamboo Spatula. Add 1 cup (250 mL) of the broth to Skillet; cover and cook 2-3 minutes or until broth is absorbed, stirring occasionally. Repeat with remaining broth in 1-cup (250-mL) increments, cooking 2-3 minutes after each addition or until broth is absorbed (13-15 minutes total cook time, see Cook's Tip). Remove Skillet from heat.
Meanwhile, zest lemon with Microplane® Adjustable Grater to measure 1 tbsp (15 mL) zest. Slice bell pepper into 1-in. (2.5-cm) pieces. Stir remaining artichokes, zest, bell pepper, peas, cream cheese and Parmesan cheese into rice. Top with reserved artichokes and garnish with snipped fresh chives, if desired.
Calories 380, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 15 mg, Carbohydrate 50 g, Protein 13 g, Sodium 810 mg, Fiber 4 g
3 starch, 1 vegetable, 2 fat (3 carb)
Risotto is typically cooked by adding the broth in increments. When rice is completely cooked, it should have a creamy texture with a slight bite in the center of the rice grain. Adding the liquid slowly allows the rice to slowly cook and release the starches. This prevents the rice from becoming gummy.
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