Sincerely Carolina

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by caroline

Hey, sweet peas — greetings from West Palm Beach FL. This ↑ was the view from my run this morning. Stunning, right?!

Before I left, I made you this delish dish:

 

 The nice folks at Roland Foods sent me over a tasty lil’ care package complete with arborio rice, artichokes, lentils, sun-dried tomatoes and more. I felt like I was in one of those cooking challenges where the contestant has to design a dish using only what’s in the box. I didn’t do quite that, but I did pair the arborio rice, artichokes, sun-dried tomatoes with some veggie broth, spices and cheese to whip up a risotto.


One thing about risotto: It may be a bit time intensive, but it is SO WORTH all of the stirring, mixing and watching. Make it on a night when you have a bit more time for dinner and enjoy it with a side veggie. Oh, you want to try it, huh?! Here are the goods …

Sun-Dried Tomato and Artichoke Risotto with Feta Cheese

by The G-Spot Revolution

Keywords: entree side gluten-free vegetarian risotto

Ingredients (2 servings if served as main d)

  • 32 oz. gluten-free vegetable broth
  • 2 Tablespoons extra virgin olive oil (plus extra for drizzling)
  • 3 Tablespoons butter
  • 1/2 cup of onion, finely chopped
  • 6 ounces jarred artichoke hearts in water (about 1/2 cup), chopped
  • 3.5 ounces (about 1/3 cup) sun-dried tomatoes, chopped
  • 1 cup white arborio rice
  • 6 ounces dry white wine, plus 1/4 cup
  • 1 teaspoon of nutmeg
  • 1/2 cup Parmesan cheese
  • sea salt and pepper (to taste)
  • feta cheese, (as desired; for topping)

Instructions

Heat broth in a medium sauce pan until steaming, not boiling.

Preheat another medium sauce pan or 12” skillet over low heat with 1 Tablespoon butter and olive oil. Add onions, sundered tomatoes and artichokes, sautéing about 10 minutes and stirring occasionally to avoid burning.

Turn up the heat (medium-high) on the skillet and add rice, stirring constantly, so the rice does not stick (about 3 minutes). Pour in 6 oz. of wine. When wine has evaporated, turn the heat back to low.

Begin to add the broth from the separate pot, one ladle at a time, to the skillet mixture. Stir constantly. Wait until most of the liquid has reduced before adding another ladle. Continue this process for about 15 minutes or until the rice is soft on the outside and still a bit hard on the inside (there will be broth remaining). Check the rice by tasting a piece — make sure it’s cool! NOTE: Cooking the rice too slow will cause it to turn to mush; too fast and it will burn and be dry.

Add 1/2 of the remaining broth and 1/4 cup of white wine. (You should be through a little more than 1/2 the stock by now.) Turn the heat up to medium. Add nutmeg. Wait until most of the stock has been absorbed before reducing heat. Repeat the process in step #4 where you add broth one ladle at a time. Continue with the process until the rice is loose and just soft all the way through.

Remove from heat and stir in Parmesan and remaining 2 Tablespoons of butter. Garnish with sea salt and pepper as desired. Add feta cheese by flaking it on top of the dish, adding the amount of your choice (don’t overdo it — this is a rich cheese). Add a drizzle of olive oil on top to finish.

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My favorite sous chef approved of the dish:

YUMMY.

Enjoy with a pal, love or all by your wonderful self. Happy weekend, cupcakes! I am off to get some sun and I will update you soon!