Artichoke Risoni
Artichoke Risoni from Vegetarian Cooking: A Common Sense Guide by Bay Books
Cooked on April 27, 2011
Serves: 4 (I think it would serve more than 4)
Cost: Somewhat pricey. Fennel, wine, and marinated artichokes can add up.
Skill level: Novice. Be sure to follow instructions.
Ingredients
30 g (1 oz) butter
1 tbsp olive oil
2 fennel bulbs, sliced
350 g (12 oz) marinated artichoke hearts, drained and chopped
300 ml (10 1/2 fl oz) pouring (whipping) cream {I used 1 1/4 cup}
1 tbsp Dijon mustard
60 ml (2 fl oz/1/4 cup) dry white wine {I used a Riesling}
50 g (1 3/4 oz/1/2 cup) grated parmesan cheese
375 g (13 oz) risoni {I used 1 lb of orzo}
125 g (4 1/2 oz/2 cups) shredded spinach {I kept this separate}
toasted Italian bread, to serve {I sliced, buttered, herbed, and baked a loaf of French bread}
- Heat butter and olive oil in a frying pan. Saute the fennel over medium heat for 20 minutes, or until soft and caramelized.
- Add the artichoke and cook for a further 5 – 10 minutes. Stir in the cream, mustard, wine, and parmesan and bring to a boil, then reduce heat and simmer for 5 minutes.
- Meanwhile, cook risoni (orzo) in a large saucepan of rapidly boiling salted water until al dente, then drain well.
- Add risoni (orzo) and spinach to the sauce and cook until the spinach has just wilted. Serve with toasted Italian bread.
