Spring Parmesan Artichoke Risotto
Our weather here in Southern California is a little quirky. One day it can be spring-like, the next, rainy and cold {for us Californians, anyway.} And then suddenly, we'll have a few summer days.
The warm weather has brought our roses to blooming, but on fairly empty branches, the leaves are still waiting to pop out. Never the less, I'm continuing on as if it's Spring.
After the Easter Breakfast Table setting from Wednesday, my thoughts have been on this year's Easter menu. Are you already thinking about that, or am i just {for once} crazy early?
I'm planning our buffet setting too.
And looking back at my Blue, White & Green table setting from last year.
And then there is the menu for the brunch. Our menu is fairly constant, with a baked ham as the centerpiece, but the side dishes change from year to year!
Lucky me us, my friend Lisa {Delicious Table} has the most perfect side dish for our Easter brunch. I love risotto, parmesan, and artichokes, risotto is one of those beautiful dishes that almost everyone loves, it is served in some of my favorite luxury restaurants, but it hasn't come out stellar when I tried it at home. But....oh yay! This risotto is easy, and Lisa has made it stir-free.
No standing over the pot swirling your wooden spoon and praying that the risotto is going to be good.
Doesn't this look delicious?
And let's talk again about how you put it in the oven, and it's "hand's free." LOVE THAT!!
Here is the recipe:
PARMESAN ARTICHOKE OVEN-BAKED EASY RISOTTO
Author: Lisa | Delicious Table
Recipe type: Side Dish
Serves: 6-8
Ingredients:
- 2 cups Village Harvest Arborio Rice
- 5 cups simmering chicken stock, preferably homemade {yes, well. I buy mine, sorry Lisa}
- 1 cup freshly grated Parmesan cheese
- ½ cup toasted pine nuts
- ½ cup dry white wine
- 4 tablespoons unsalted butter, diced
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly ground black pepper
- 3 cups artichoke hearts (canned, jar, or frozen/defrosted to room temp)
- garnish: more grated parmesan cheese and finely diced chives
Instructions:
- Preheat the oven to 350 degrees.
- Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
- Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
- In a large heavy cast iron pan or Dutch oven, place the Village Harvest Arborio rice and 4 cups of the hot chicken stock, salt and pepper. Mix to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
- Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
- Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.
AND....today is the last day to be entered to win the beautiful PARIS IN BLOOM book.
I will announce the winner on the FrenchGardenHouse FaceBook page on March 18th.
See directions on the gorgeous photo from the book, below!
WHAT KIND OF SIDE DISH IS YOUR FAVORITE FOR YOUR EASTER MEAL?
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Pat Badaluco
April 09, 2017
Thank you for what looks and sounds like a yummy risotto!!