Mixing in our Artichoke & Goat Cheese Dip is the ultimate hack for a slightly tangy, yet creamy base (that, and you don’t have to spend an hour endlessly stirring the grains)! Fantastic as a gluten free, vegetarian entrée or a perfect pairing for roasted meats.
| Servings: | 2 (entrée) - 4 (side dish) |
| Kitchen Time: | 30 minutes |
| Allergens: | milk, eggs, soy |
| Pairs Great With: | Cold Brew Tiramisu |
Your kit includes:
- K&M Risotto Starter*
- K&M Marinated Artichokes
- K&M Artichoke & Goat Cheese Dip*
- Shaved Parmesan
*Already made for you!
Pantry items:
- White Wine (optional)
- Salt & Pepper
Instructions:
- Drain marinated artichokes.
- Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine (or water) and simmer until the wine is almost all absorbed.
- Then add 1 cup of water and continue to cook, stirring occasionally, until the liquid is absorbed, and the rice is tender.
- Turn heat off and stir in ¾ to 1 cup of the artichoke & goat cheese dip. Fold in half of the marinated artichokes. Taste and adjust seasoning with salt and pepper.
- Transfer to a serving dish and top with remaining artichokes and shaved parmesan. Serve and enjoy!
Chef’s Tip: If you like your risotto more al dente start with ½ cup of water and add more according to your taste.
INGREDIENTS:
K&M Risotto Starter (arborrio rice, water, onion, butter, garlic, sea salt), K&M Marinated Artichoke Hearts (artichoke hearts, extra virgin olive oil, lemon juice, parsley, garlic, sea salt), K&M Artichoke & Goat Cheese Dip (artichoke hearts, mayonnaise, goat cheese, cream cheese, parmesan cheese, garlic, sea salt, cayenne).
