Spinach And Artichoke Risotto With Parmesan And Crispy Breadcrumbs Food

BAKED SPINACH-ARTICHOKE PASTA

Steps:

• Heat the oven to 400 degrees. Bring a large pot of salted water to a boil over high. Turn down to medium-high, and cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and reserve.
• Meanwhile, heat the oil in a large skillet over medium. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute. Add the spinach little by little until wilted, stirring frequently, about 3 minutes. Stir in the chopped artichokes.
• Stir in the cream and bring to a simmer over medium-high heat. Stir in the Parmesan until melted. Remove from the heat then carefully stir in the cooked pasta, or transfer to a large bowl to mix together, if necessary. The liquid might appear wet and loose, but it will thicken up as it bakes. Season to taste with salt and pepper.
• Transfer the pasta to a 2-quart casserole dish or individual casseroles or ramekins. Sprinkle with the mozzarella and bake until bubbling, 20 to 25 minutes. Broil until browned in spots, 1 to 2 minutes, if desired. Let cool slightly before serving.

SPINACH ARTICHOKE RISOTTO

Steps:

• Melt 4 tablespoons of butter in a heavy-bottomed large pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the spinach, artichoke hearts, garlic, and crushed red pepper (optional) to the onions and sauté for another 2-3 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
• Heat the broth in a medium saucepan over medium-low heat and keep hot (broth must be hot before adding to rice). In the same large pan that the spinach artichoke mixture was cooked in, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring continuously, for about 1 minute, making sure all rice is coated with the butter.
• Add the wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite), not mushy, and a very creamy texture.
• Reduce heat to low and stir in the Havarti cheese, the remaining 1 tablespoon of butter, and the spinach artichoke mixture. Stir well and heat through for a couple of minutes. Serve immediately.

SPINACH ARTICHOKE RISOTTO

Steps:

• Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
• In a large pot, melt the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
• Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
• Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
• Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
• When your rice is cooked through, remove the pot from the heat. Add the cream cheese, thawed and drained spinach, artichoke hearts, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
• Taste the risotto and season with additional Parmesan, artichokes, salt, and pepper as desired. I like to use a dash of red pepper flakes (around 1/4 teaspoon) for a slight kick. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.

SPINACH AND ARTICHOKE RISOTTO WITH PARMESAN AND CRISPY BREADCRUMBS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Bring a medium pot of water to a boil Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meat lovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using salmon fillets, cook, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. If using filets mignon, cook until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. Add to meal as desired. 1 Prepare the Ingredients Drain artichokes, rinse, and pat dry. Coarsely chop.Coarsely chop spinach.Zest lemon, halve, and juice. 2 Toast Panko and Cook Artichokes Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add panko to hot pot and stir constantly until toasted, 1-2 minutes.Remove panko to a plate. Wipe pot clean and return to medium heat.Add 2 tsp. olive oil and artichokes to hot pot. Stir occasionally until softened, 2-3 minutes.Transfer artichokes to another plate. Wipe pot clean and reserve. 3 Start the Risotto Return pot used to cook artichokes to medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.Add 1 cup boiling water from other medium pot, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. 4 Finish the Risotto Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be water left.Add cream cheese, garlic salt, spinach, and artichokes to pot. Stir until spinach is wilted, 1-2 minutes.Stir in 1 tsp. lemon zest and 1 Tbsp. lemon juice. Remove from burner. 5 Finish the Dish Plate dish as pictured on front of card, topping risotto with panko and Parmesan. Bon appétit!

SPINACH AND ARTICHOKE RISOTTO

Steps:

• Add the vegetable broth to a saucepan and keep warm over low heat. In a large shallow pan over medium-low heat, cook the shallots in the butter. Season with ¼ teaspoon each salt and pepper.
• When the shallots are soft and translucent, add the garlic and cook for another minute.
• Stir in the rice to coat with the butter. Cook for 2-3 minutes to toast the rice.
• Add two ladles of broth to the rice. Cook, stirring occasionally until the liquid has been absorbed.
• When the liquid has been absorbed, add another two ladles. Repeat this process until the rice is tender and creamy, stirring frequently, allowing the liquid to be absorbed before adding more. This process will take 20-25 minutes.
• Meanwhile, thaw the creamed spinach in the microwave. When the rice has absorbed all of the liquid, add the spinach, artichoke hearts, and fresh thyme to the mixture. Stir to combine.
• Remove the risotto from the heat and add the Parmesan cheese. Stir together.
• Season to taste with the remaining salt and pepper and a squeeze of fresh lemon.

GREEN SPINACH & LEMON RISOTTO WITH CRISPY PROSCIUTTO

Steps:

• Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.
• Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
• Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

ARTICHOKE AND PARMESAN RISOTTO

Steps:

• Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.
• Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; sauté until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve.