Artichoke & Asiago Risotto

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Risotto, of course, is one of the best rice dishes the world has to offer, and it’s unusual in that, for once, the rice getting super-tender and almost creamy is considered a good thing. If you feel like having Italian food but are tired of pasta (if such a thing is even possible) consider this wonderful version of risotto.
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 teaspoons minced garlic
Salt and freshly ground black pepper
1 teaspoon crushed red pepper
5 cups chicken or vegetable broth
2 cups Arborio rice
1 tablespoon butter
¼ cup heavy cream
½ cup freshly grated Parmesan cheese
2 tablespoons chopped green onion, green parts only
2 tablespoons chopped fresh basil
Slices of Parmesan cheese
Heat the oil in a large saute pan and cook the onions until lightly caramelized. Quickly stir in the garlic and cook for only 1 minute. Season with salt, pepper and crushed red pepper. Add the broth and Mom’s Artichoke Heart & Asiago Cheese Pasta Sauce, bringing to a boil. Add the rice, reduce heat and simmer until the mixture is creamy and bubbly and most of the liquid is evaporated,15-18 minutes. Stir in the butter, cream, cheese, green onion and basil. Simmer for 2 minutes, stirring occasionally. Remove from the heat and spoon into bowls. Garnish with the Parmesan slices. Serves 6-8.
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