Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Total:
50 min
Active:
20 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Directions

Bring the chicken stock to a boil over high heat.

Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon.

Cook artichokes until tender, about 10 minutes.

In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.

When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

IDEAS YOU'LL LOVE

Easy Parmesan "Risotto"

Recipe courtesy of Ina Garten

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Artichoke Risotto

Recipe courtesy of Giada De Laurentiis

Risotto

Recipe courtesy of Marion Cunningham

Spring Green Risotto With Artichokes

Recipe courtesy of Ina Garten

Mock Risotto

Recipe courtesy of Food Network Kitchen

Ranch Risotto

Recipe courtesy of Brad Sorenson

Pumpkin Risotto

Recipe courtesy of Wolfgang Puck

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking