Artichoke Risotto

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Artichoke Risotto

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Directions

  1. In a medium saucepan cook onion in hot oil over medium heat for 3 to 4 minutes or just until tender, stirring occasionally. Add rice and garlic. Cook and stir about 2 minutes or until rice starts to brown. Add kale; cook and stir for 1 minute.
  2. Meanwhile, in a small saucepan bring broth to boiling; reduce heat and simmer. Slowly add 1/2 cup of the hot broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add the remaining broth, 1/4 cup at a time, stirring constantly until liquid is absorbed. (This should take about 15 minutes total.)
  3. Add cheese and pepper, stirring until cheese is melted. Stir in artichokes; heat through.

From the Test Kitchen

Icon: vegetarian, gluten free

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Nutrition Facts (Artichoke Risotto)

  • Per serving:
  • 384 kcal ,
  • 21 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 10 mg chol. ,
  • 1205 mg sodium ,
  • 38 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 7 g pro.
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