Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep

Ready in 1 hour

Top-ranked recipe named "Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep"

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Try this Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep recipe, or contribute your own. "Parmes" and "February 19" are two tags used to describe Risotto with Artichoke Hearts, Prosciutto, And Red Bell Pep.


Ingredients

Are you making this? 
; foodsshops and some
; dice (about 1/4
; specialty
1 tb Minced fresh parsley leaves
1/2 sm Red bell pepper; cut into
; cup)
1/4 c Grated Parmesan; fresh
1/2 c Frozen artichoke hearts;
1 Onion; minced
1/3 c Dry white wine
3 tb olive oil
1 c Arborio rice; (Italian
2 c Chicken broth
; the
A 1/4-inch-thick slice of
; packagedirections
; and drained
; rice, available at
White pepper to taste
; strips
; supermarkets)

Original recipe makes 1 servings

Servings  

Preparation

In a small saucepan dilute the broth with 2 cups water, bring it to a boil, and keep the broth at a bare simmer. In a heavy saucepan cook the bell pepper and the artichoke hearts in 1 tablespoon of the oil over moderate heat, stirring, for 2 minutes and transfer them with a slotted spoon to a bowl. In the heavy pan cook the onion in the remaining 2 tablespoons oil over moderately low heat, stirring, until it is softened, stir in the prosciutto and the rice with a wooden spatula, and cook the mixture over moderate heat, stirring, for 1 minute, or until the rice is coated well with the oil. Add the wine and cook the mixture over moderately high heat, stirring, for 1 to 3 minutes, or until the wine is absorbed, add 1/2 cup of the simmering broth, and cook the mixture at a vigorous simmer, stirring, for 3 to 5 minutes, or until the liquid is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until only 1/2 cup of the brot h remains. Stir in the vegetables and 1/3 cup of the remaining broth and simmer the mixture, stirring, for 1 minute, or until the liquid is absorbed. (The risotto should be creamy, but the rice grains should be al dente.) If necessary add the remaining broth and cook the risotto in the same manner until the rice is al dente. Remove the pan from the heat and stir in the Parmesan, the parsley, and the white pepper. Serves 2. Gourmet February 1991

Calories Per Serving: 341 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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