|2 servings||calories per servings 590||protein serving 30 g||carbs per serving 79 g||total fat per serving 22 g|
A risotto is a labor of love, certain to soothe that “stir”-crazy soul of yours during the winter months. The tender artichokes and sundried tomatoes make this dish savory and sweet. Young soybeans - aka edamame - add a pleasant pop in texture. Fresh herbs add complex, herbaceous layers of flavor as they wilt into the warm, creamy arborio rice; something you’ll delight in with every spoonful.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||12 g|
• In a saucepan, combine 4 cups water, 1/4 teaspoon Aegean Salt and bouillon. Place over medium heat.
• When the liquid comes to a simmer, remove from heat. Keep warm.
MISE EN PLACE
• Pick and chop parsley and oregano leaves together. Add herb stems to broth.
• Thinly slice basil.
• Peel and mince shallot.
• Dice dried tomato.
• Reserve artichoke oil. Dice artichoke stems. Cut blossoms into 6-8 pieces.
• Place a sauté pan over medium heat. Add 2 teaspoons reserved artichoke oil.
• Add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
• Stir in rice. Cook, toasting rice, 1-2 minutes.
• Stir in wine.
• Remove herb stems from broth.
• Stir 1/4 cup broth into rice. Cook, stirring vigorously, until liquid is almost fully absorbed.
• Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”).
• Stir in tomato and edamame. Cook, stirring, until edamame is warmed, 1-2 minutes.
TIP: The dish should be a similar consistency to firm rice pudding. If it is too stiff or you’d prefer rice to be more tender, stir in a little warm water. If risotto is too thin, cook a little longer.
Remove from heat. Stir in butter and most of Parmesan (save a little for garnish).
• Gently fold in artichoke and herbs.
• Taste and adjust seasoning as desired with Aegean Salt.
Divide risotto between 2 bowls. Top with remaining Parmesan, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...