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Artichoke Risotto with Turmeric

Artichoke Risotto with Turmeric
  • Prep 30 min
  • Total 45 min
  • Ingredients 12
  • Servings 4

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! MORE + LESS -

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

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  • 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

  • To cook fresh artichokes, peel and cook them in salted water and lemon juice.
  • 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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