• Ingredients: 30
  • Serves: 6

Artichoke and parmesan risotto with low-salt chicken broth, butter, divided, extra-virgin olive oil, finely chopped onion, baby artichokes, trimmed, halved, arborio rice, dry white wine, finely grated parmesan cheese.

Ingredients

  • 5 1/2 cups low-salt chicken broth
  • 2 tbsps. butter, divided
  • 2 tbsps. extra-virgin olive oil
  • 1 cup finely chopped onion
  • 8 baby artichokes, trimmed, halved
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup finely grated Parmesan cheese

Relish:

Migas:

Salad:

Eggs:

  • 1 tbsp. extra-virgin olive oil
  • 4 large eggs
  • 4 oz. very thinly sliced Manchego cheese*
  • 4 very thin slices Serrano ham or prosciutto

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

  1. Step 1 Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes.

    For this step you will need

  2. Step 2 Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes.

    For this step you will need

  3. Step 3 Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes.

    For this step you will need

  4. Step 4 Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer.
  5. Step 5 Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.

    For this step you will need

Nutrition information

Calories 539 Carbohydrates 73 g (24%)
Fat 19 g (29%) Protein 19 g (39%)
Saturated Fat 8 g (38%) Sodium 409 mg (17%)
Polyunsaturated Fat 2 g Fiber 7 g (28%)
Monounsaturated Fat 8 g Cholesterol 25 mg (8%)