What We Ate: Artichoke Risotto
One of my “uh-oh, I have no food in the house” meals is risotto. It’s pretty simple & requires few ingredients so it’s also fairly inexpensive. Sometimes I beef it up by adding some veggies like mushrooms, artichokes, asparagus, etc. I suppose you could add literal beef too. It can be more of a main dish than a side in this instance.
The kids can join in the preparation by measuring ingredients & helping to stir. We love our little sous-chef in the kitchen!
The fun part for us is drinking the leftover wine!
Here’s the jist, although I’d use my cooking sense when making it yourself since I don’t follow a recipe per se.
2 tbsp or more extra virgin olive oil, enough to cook the onion
1 tbsp butter
1 onion, chopped finely
1 can (or jar) artichoke hearts, about 14 oz., chopped into bite-sized pieces (use fresh baby artichokes when in season, if possible)
1 1/2 cups arborio rice
5 cups chicken broth (Pacific makes a great organic, low-sodium broth)
1/2 to 1 cup dry white wine (I use a dry riesling usually)
handful of pecorino-romano or parmesan cheese, grated
salt & pepper to taste
Heat butter & olive oil in a pot over medium heat until butter melts into oil. Add onions & saute until lightly brown. Add artichokes (or whatever veggie you’re using) & let warm, stirring (maybe 2-3 minutes). Add rice & let warm, stirring (another 2-3 minutes), then add wine slowly (about 2 minutes). Mix everything together gently, you don’t want it to be too mushy. Start to add the broth about 3/4 – 1 cup at a time until rice absorbs liquid & mixture thickens each time. Stir, stir, stir. Don’t stop stirring for too long, it will burn. You may need more or less broth depending on cooking variations. When rice is cooked (taste it to see!), add a good helping of cheese (maybe 1/2 cup?) & stir along with salt & pepper to taste. YUM!
OK, recipe sharing time! Post away!!