Spinach And Artichoke Risotto Recipes

Steps:

• Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
• To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

Steps:

• Preheat oven to 350°F.
• In small saucepan bring broth and 1/2 cup water to a boil.
• Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
• Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
• Add rice; saute 1 minute.
• Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
• Cover tightly; bake 25 minutes, until liquid is almost absorbed.
• Remove from oven; stir in spinach.
• Cover; let stand 5 minutes.
• Sprinkle evenly with cheese and serve immediately.
• SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
• PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.

Steps:

• In a large saute pan, heat up 3 tbsp of butter over medium heat. Add the onions and a pinch of salt, then saute until they soften. This process takes about 5 minutes. When the onions are softened, add the arborio rice. Toast the rice in the pan for a few minutes. The rice will become opaque. When the rice is toasted/opaque, add the white wine, then simmer until the wine is almost completely absorbed. After the wine is almost absorbed, begin adding the stock one ladle at a time. You should add just enough stock to cover the rice, then stir frequently until almost all of it is absorbed. Continue this process until about half of the stock is added. Then, add the chopped artichokes. Continue the process of adding the stock by the ladle until all is absorbed. Meanwhile, in a large skillet, heat the fresh spinach over medium heat with a pinch of salt. The leaves will wilt in about 5 minutes. Set pan aside. When the risotto has absorbed all of the stock, remove the pan from heat and stir in the remaining tablespoon of butter and grated parmesan cheese. Fold in the sauteed spinach as well. Serve warm with additional parmesan cheese.