Creamy Artichoke Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* Chicken Broth, 5-6 cups * Onions, raw, 2 small (or 3 shallots) * Kirkland Artichoke Hearts marinated in oil, 2 cans * *Bell Pepper - Red - 1 large * *Extra Light Olive Oil, 1 tbsp * *Arborio Rice (Risotto Rice), Dry, Uncooked, 1.5 cup * White Wine, 1.5 Cups * Low fat cream cheese, 2 tbsp * 1 Lemon (for 1 T of zest) * Parmesan Cheese, grated, 2 oz
1.) Heat broth in a stockpot
2.) drain artichokes. Chop artichokes and red bell pepper.
3.) Add both to a skillet over medium heat. Cook for 3-4 minutes
3.) While artichokes and peppers are cooking, chop onion into small pieces.
4.) remove artichokes and pepper when cooked, and set aside
5.) Add olive oil, onion and rice to skillet. Cook until onions are translucent and rice is shinny and clear.
6.) Add white wine, stir and let it absorb completely.
7.) Start adding 1 cup of broth at a time, stirring and cover until it is absorbed, then add the next cup. Continue this until all the broth is gone (about 13 minutes or so). Taste the risotto to see if it tastes soft, if it is still crunchy and you run out of broth you can add some water and stir.
8.) Lower heat to warm. Add most of the artichokes and red pepper to the risotto and stir. Add cream cheese, and stir until melted. Add 1 Tablespoon of lemon zest and Parmesan Cheese. Stir together and serve. Add remaining red pepper and artichoke as a garnish.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOANNA12.
2.) drain artichokes. Chop artichokes and red bell pepper.
3.) Add both to a skillet over medium heat. Cook for 3-4 minutes
3.) While artichokes and peppers are cooking, chop onion into small pieces.
4.) remove artichokes and pepper when cooked, and set aside
5.) Add olive oil, onion and rice to skillet. Cook until onions are translucent and rice is shinny and clear.
6.) Add white wine, stir and let it absorb completely.
7.) Start adding 1 cup of broth at a time, stirring and cover until it is absorbed, then add the next cup. Continue this until all the broth is gone (about 13 minutes or so). Taste the risotto to see if it tastes soft, if it is still crunchy and you run out of broth you can add some water and stir.
8.) Lower heat to warm. Add most of the artichokes and red pepper to the risotto and stir. Add cream cheese, and stir until melted. Add 1 Tablespoon of lemon zest and Parmesan Cheese. Stir together and serve. Add remaining red pepper and artichoke as a garnish.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOANNA12.
Nutritional Info Amount Per Serving
- Calories: 392.0
- Total Fat: 13.3 g
- Cholesterol: 14.4 mg
- Sodium: 1,349.5 mg
- Total Carbs: 53.3 g
- Dietary Fiber: 2.2 g
- Protein: 9.1 g
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