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Ingredientes
- 2 lrg artichokes
- 1 x lemon half
- 2 Tbsp. all-purpose flour
- 2 Tbsp. fresh lemon juice
- 1/2 tsp salt
- 6 c. vegetable broth
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. finely minced onion
- 1 med clove garlic, finely minced
- 1 lb spinach, stemmed
- Â Â rinsed well and finely shredded
- 1 c. uncooked Arborio rice
- 1/4 c. dry white wine
- 1 med tomato, peeled,
- Â Â seeded and diced
- 1/2 tsp grnd black pepper
- 1/4 c. freshly grated Parmesan cheese
Direcciones
- 3 TO 4 SERVINGS LACTO
- Here's a risotto based on the much beloved "Mediterranean grandmotherly"
- combination of artichokes and spinach. Flecked with bits of tomato, it makes a very pretty presentation. Garlic bread would be great on the side.
- Bring medium saucepan of water to a boil. Meanwhile, prepare artichoke bottoms: Cut off top two-thirds of artichoke; snap off loose outer leaves around base, then cut off stem. Using melon baller, scoop out fuzzy choke in center. Pare any remaining hard green parts. Rub with lemon half as you work to prevent browning. Repeat with remaining artichoke.
- Add in flour, lemon juice and salt to boiling water; whisk well till combined.
- Add in artichoke bottoms, reduce heat to low and simmer 5 min. Drain and cold, then thinly slice. Set aside.
- In large saucepan, bring broth, 5 c. water to a boil over high heat. Reduce heat to low and maintain gentle simmer.
- In another large, heavy saucepan, heat oil over medium heat. Add in onion and cook, stirring often, till tender, about 3 min. Add in artichokes, garlic and half of spinach and cook, stirring, till spinach wilts and liquid is absorbed, about 3 min. Add in rice, stirring to coat, and cook, stirring, 1 minute. Increase heat to medium-high, add in wine and cook, stirring, till liquid is absorbed, about 30 seconds. Add in 1 c. of simmering broth mix and cook, stirring, till liquid is absorbed. Repeat with remaining broth mix, 1 c. at a time, adding more only when rice has almost absorbed liquid. (You may not need all the broth mix.)
- When rice mix has cooked about 30 min, stir in tomato, remaining spinach and pepper. Cook and stir till rice is slightly creamy and just tender, about 5 - 10 min. Stir in half of Parmesan and adjust seasoning.
- Remove from heat and let stand 5 min. Serve sprinkled with remaining Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 770g | |
| Recipe makes 3 servings | |
| Calories 455 | |
| Calories from Fat 110 | 24% |
| Total Fat 12.47g | 16% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 2507mg | 104% |
| Potassium 923mg | 26% |
| Total Carbs 71.36g | 19% |
| Dietary Fiber 6.8g | 23% |
| Sugars 6.58g | 4% |
| Protein 12.72g | 20% |
