Fox and Broom

A mom's adventures in keeping healthy, keeping her sanity, and making stuff.

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.


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}

  1. Heat butter and olive oil in a frying pan. Saute the fennel over medium heat for 20 minutes, or until soft and caramelized.
  2. 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.
  3. Meanwhile, cook risoni (orzo) in a large saucepan of rapidly boiling salted water until al dente, then drain well.
  4. Add risoni (orzo) and spinach to the sauce and cook until the spinach has just wilted. Serve with toasted Italian bread.
Notes on #4:
I wound up layering instead of mixing everything in. I thought I had too much orzo and my husband has a bad reaction to spinach. I put the orzo first in my bowl, then the spinach, then the sauce. This sauce is very rich and I probably could have mixed all of the orzo with the sauce and been perfectly fine.
Final Verdict: Seriously yummy. Probably not the healthiest for you as it is a cream base. I will definitely make this again.

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