Artichoke & Red Bell Pepper Risotto
Our version of this creamy Italian rice dish features a pleasing combination of tender vegetables.
- 5-6 cups (1.25-1.5 L) 33% reduced-sodium chicken broth or vegetable broth, divided
- 2 jars (7.5 oz or 170 mL each) quartered marinated artichoke hearts, drained
- 3 shallots
- 1 tbsp (15 mL) olive oil
- 1 1⁄2 cups (375 mL) uncooked Arborio rice
- 1 1⁄2 cups (375 mL) dry white wine such as Chardonnay
- 1 lemon
- 1 small red bell pepper
- 1⁄2 cup (125 mL) frozen peas
- 2 oz (60 g) cream cheese, softened
- 2 oz (60 g) Parmesan cheese, grated (about 1⁄2 cup/125 mL packed)
- Snipped fresh chives (optional)
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.
- 6 servings
Nutrients per serving:
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
U.S. Diabetic exchanges per serving:
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.