Best 2 Artichoke And Asparagus Risotto Recipes

Indulge in the culinary delight of "Artichoke and Asparagus Risotto," a dish that embodies a symphony of flavors. This exquisite risotto is a captivating blend of tender artichokes, vibrant asparagus, and creamy arborio rice. Embark on a culinary journey as we explore the secrets of crafting this dish that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO

Asparagus, Artichoke and Shiitake Risotto image

This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.

Provided by sofie-a-toast

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 cups chicken broth or 5 cups vegetable broth
1 cup water
1 lb thin asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/4 cup unsalted butter
3/4 lb fresh shiitake mushroom, stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared*
2 shallots, finely chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese

Steps:

Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO

ARTICHOKE, ASPARAGUS, AND MUSHROOM QUINOA RISOTTO image

Categories Side

Number Of Ingredients 12

Ingredients

2 T butter
4 T olive oil, divided
12 oz assorted wild mushrooms (such as chanterelles, stemmed shiitakes, oyster, and morels), thinly sliced (about 6 cups)
3 cloves garlic, minced
1 cup chopped onion
2 cups quinoa (about 13 oz), rinsed
1/2 cup white wine
3 1/2 cups vegetable broth
1 lb asparagus, trimmed, cut into 1-inch pieces
1 8oz package frozen artichoke hearts, thawed
1/2 cup grated parmesan cheese
1 cup shaved Manchego cheese

Steps:

MELT BUTTER W/ 1 T OIL IN HEAVY LARGE SKILLET OVER MEDIUM-HIGH HEAT. ADD MUSHROOMS; SAUTE UNTIL BROWN AND TENDER. ADD GARLIC; SAUTE 2 MINUTES. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Heat remaining 3 T oil in heavy large saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Add quinoa; saute 2 minutes. Add wine; cook until liquid is almost absorbed, about 2 minutes. Add 3 1/2 cups broth; cook 10 minutes. Add asparagus and artichoke hearts; simmer until quinoa and veg are tender, stirring often and adding more broth by 1/4 cupfulls as needed, about 7 minutes. Add parmesan cheese and reserved mushrooms. Stir until cheese is melted and mushrooms are heated through, about 2 minutes. season to taste w/ salt & pepper. Divide risotto amoung bowls, garnish with shaved Manchego and serve.

Tips:

Use high-quality ingredients: Fresh, flavorful vegetables and a creamy, flavorful broth will make all the difference in your risotto.
Toast the rice: This step helps to develop the rice's nutty flavor and prevents it from becoming mushy.
Add the liquid gradually: This allows the rice to absorb the liquid evenly and prevents it from becoming too soupy.
Stir constantly: This helps to prevent the rice from sticking to the pot and ensures that it cooks evenly.
Use a wide, shallow pan: This allows the rice to spread out and cook evenly.
Season to taste: Add salt, pepper, and other seasonings to your taste.
Garnish with fresh herbs: This adds a pop of color and flavor to your risotto.

Conclusion:

Artichokes and asparagus risotto is a delicious and flavorful dish that is perfect for a special occasion. With its creamy texture, nutty flavor, and vibrant colors, it is sure to impress your guests. So next time you're looking for a new and exciting recipe to try, give artichoke and asparagus risotto a try. You won't be disappointed!