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Risotto With Artichoke Hearts And Tomatoes

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Onion 1 Medium, chopped
  Long grain white rice 2 Cup (32 tbs)
  Condensed beef broth 31 1⁄2 Ounce, undiluted (3 cans, 10 1/2 ounce size)
  Water 1⁄2 Cup (8 tbs) (adjust quantity as needed)
  Salt 1 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Frozen artichoke hearts 9 Ounce (1 package)
  Tomatoes 3 Medium
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat oven to 350F.

MAKING
2. In 4 1/2-quart Dutch oven, melt 3 tablespoons butter.
3. Add onion and saute for 5 minutes till golden brown in color and tender. Keep stirring.
4. Add rice and cook. Stir till rice turns golden brown in color.
5. Pour broth into a 1-quart measure and also add water to make 4 cups.
6. Stir broth into rice mixture and bring to boiling.
7. Cover Dutch oven and cook rice for 20 minutes, or until tender and all liquid is absorbed.
8. Add salt and pepper.
9. In a medium skillet, prepare vegetables as per instructions on the package labels.
10. Melt 2 tablespoons butter and saute artichokes, until golden.
11. Peel tomatoes. Remove its seeds. Chop the pulp very finely.
12. In medium skillet, heat 2 tablespoons butter, and cook tomato for 5 minutes.
13. Fluff up rice with fork. Slowly mix the tomatoes, artichokes and half of grated cheese.

FINALIZING
14. In warm serving dish pile rice. Sprinkle olives and rest of the cheese.

SERVING
16. Serve Risotto With Artichoke Hearts And Tomatoes immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Beef
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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