Grilled Artichoke Risotto
with Toasted Pine Nuts (5 MEAL)
- Celery
- Sulphites
- Milk
- Egg
If an artichoke were a person they would be that hard-to-get, good-looking boy/girl at the bar who always seems to resist your advances. But much like the misunderstood artichoke, once you penetrate that tough exterior you’ll inevitably spend a wonderful evening together. For tonight’s dinner we’ve strolled over and broken the ice for you already. No need for any groundwork - just throw them in the mix and let the fun begin!
Ingredients
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
½
Onion
1
Garlic Clove
1
Grilled Artichoke
½
Flat Leaf Parsley
200
Risotto Rice
2
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Pine Nuts
Not included in your delivery
Salt
Pepper
Olive Oil
Utensils
Instructions
Bring 800ml of water to a gentle simmer in a pot. Once simmering, add the stock pot and stir until dissolved. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process.
Peel and very finely dice the onion into ½cm cubes (or smaller). Peel and finely dice the garlic. Roughly chop the artichokes into bite size pieces. Roughly chop the parsley.
Heat ½ tbsp of butter (if you have it) and ½ tbsp of olive oil in a pot on medium-low heat. Tip: If you don’t have butter, use more olive oil or use the oil from the artichokes for extra flavour. Add the onion and garlic and slowly stew for 5 mins until soft. Tip: Do not let the onion burn - if it is cooking too fast, add 1 tbsp of water and turn the heat to low.
Add the risotto rice and coat it in the butter and olive oil. Turn heat to medium, add ¼ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice. Tip: If you have some white wine in the kitchen, add 4 tbsp now. Let the alcohol in the wine bubble off for a minute to mellow the flavour. If you don’t have any wine don’t worry - just move to step 5.
Add ⅔ cup of stock to the rice and stir it with long, massaging motions. Once the stock is almost soaked in, add another ⅔ of a cup and continue stirring. Continue adding stock and stirring until the rice is cooked (around 20 mins). Once the risotto is almost ready add the artichokes.
You want to have a runny consistency so add a little more water to loosen it up if needed. Stir in the hard Italian cheese and 1 tbsp of parsley. Taste and then add more salt and pepper if you need to before serving. Sprinkle over more chopped parsley and pine nuts and eat immediately!
