Artichoke & Goat Cheese Risotto

This makes for a great side or a tasty entrée for the vegetarians - and bonus, it's gluten free!

Type: Entree
Servings: 2-4
Kitchen Time: 30 minutes

Great with:

 

 

Shopping List: 

  • K&M Cortina’s Risotto Starter

  • K&M Marinated Artichokes

  • K&M Artichoke & Goat Cheese Dip

  • Shaved Parmesan

Pantry Items: 

  • Salt & Pepper
  • White Wine (Optional)

Instructions:

  1. Drain marinated artichokes.
  2. 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.
  3. Then add 1 cup of water and continue to cook, stirring occasionally, until the liquid is absorbed, and the rice is tender.
  4. 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.
  5. 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.

 

 

Written by Kitchen & Market