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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!

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.

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

No nutrition information available for 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!