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Artichoke Risotto with Turmeric

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  • Prep 30 min
  • Total 45 min
  • Ingredients 12
  • Servings 4
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Myrian Córdoba This delicious risotto has a special touch of turmeric. In Europe, turmeric has been used as a saffron substitute for many years. This recipe shows you a delicious way of using it. Bon appétit!
Qué Rica Vida Cocina
Updated Dec 30, 2013
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Ingredients

  • 7 cups vegetable broth
  • 1 tablespoon turmeric powder
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large onion, thinly sliced
  • 3 garlic cloves, thinly minced
  • 2 cups Arborio rice (short grained)
  • 2 tablespoons grated turmeric root
  • 1 cup white wine
  • 1 cup grated Parmesan cheese
  • 3 cups cooked artichoke hearts

Directions

  •  
    1
    In a medium pot, heat up the broth over medium-low heat, add the turmeric powder and salt, and stir well. Lower the heat to low and keep the broth hot until ready to serve.
  •  
    2
    In a large skillet over medium heat, add the oil and butter. Once melted, incorporate the onion and garlic, and stir. Sauté for about 5 minutes or until soft.
  •  
    3
    Add the rice and grated turmeric, constantly stirring until the rice starts to stick. Then add the cup of wine and continue stirring until the liquid evaporates.
  •  
    4
    Gradually add 1/2 cup of the hot broth at a time. When the rice absorbs it, add another half cup and so on. Stir constantly, for about 20-25 minutes until the rice is tender and creamy.
  •  
    5
    Remove from the heat and add the cup of Parmesan cheese and the artichokes that have been cut into halves. Mix together and serve hot.

Expert Tips

  • tip 1
    To cook fresh artichokes, peel and cook them in salted water and lemon juice.
  • tip 2
    You can find grated turmeric in stores like Whole Foods.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Myrian Córdoba This delicious risotto has a special touch of turmeric. In Europe, turmeric has been used as a saffron substitute for many years. This recipe shows you a delicious way of using it. Bon appétit!
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