Artichoke and Herb Risotto recipe | PCC Community Markets

Name: Artichoke and Herb Risotto recipe | PCC Community Markets
Ingredients: 7 to 8 cups vegetable stock; 7 tablespoons unsalted butter, divided; 1/2 cup finely chopped shallots; 2 (14-ounce) cans artichoke hearts, drained and chopped (or 1 pound fresh artichokes, trimmed and julienned); 1 large clove garlic, crushed; 2 large sprigs fresh thyme, leaves removed and chopped; 1 pound (about 2 cups) Arborio or Carnaroli rice; 1/2 cup dry white wine; 3/4 cup freshly grated Parmesan cheese; 2 tablespoons chopped Italian parsley; Salt and pepper, to taste

www.pccmarkets.com

Artichoke and Herb Risotto | PCC Community Markets - A vegetarian, gluten-free risotto with artichokes and herbs. Perfect for vegetarians and vegans. Serves 4-6.

View Original

Share this recipe:

Ingredients

7 to 8 cups vegetable stock
7 tablespoons unsalted butter, divided
1/2 cup finely chopped shallots
2 (14-ounce) cans artichoke hearts, drained and chopped (or 1 pound fresh artichokes, trimmed and julienned)
1 large clove garlic, crushed
2 large sprigs fresh thyme, leaves removed and chopped
1 pound (about 2 cups) Arborio or Carnaroli rice
1/2 cup dry white wine
3/4 cup freshly grated Parmesan cheese
2 tablespoons chopped Italian parsley
Salt and pepper, to taste