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  • Writer's pictureGil's Gourmet

Artichoke & Olive Risotto Marinara with Spring Vegetables

Our Artichoke & Olive Marinara is a chunky, slow-simmered sauce made with Italian plum tomatoes, marinated artichoke hearts, and a generous portion of olives. Not only ideal for pasta and pizza, this marinara makes a delicious risotto! We paired this wine-spiked, marinara risotto with green Spring vegetables; asparagus, broccolini, and fresh peas, for a scrumptious supper. 


Serves 4 


Ingredients: 


2 garlic cloves, peeled and minced 

1 shallot, peeled and minced 

1 1/2 cups arborio rice 

3/4 cup red wine 

2 cups chicken or vegetable broth 

1/2 bunch asparagus 

1/2 bunch broccolini or baby broccoli 

1 cup fresh peas 

2-4 tablespoons grated parmesan 

2-4 tablespoons fresh basil, chopped 


Instructions 

Heat olive oil in a large pot or Dutch oven over medium heat. Once hot, add the garlic and shallot, and sauté for 2 minutes. Add the rice and 1 teaspoons of the bread dipper seasoning, stir to combine with the veggies, and sauté for 1 minute more. Deglaze the pan with wine and bring to a simmer. Simmer for 2-3 minutes or until the wine has reduced by half. Meanwhile, place the marinara sauce and broth in a large bowl (or large measuring cup) and whisk to combine. 

Once the wine has reduced, begin adding the broth mixture to the pot, in 1 cup increments. Stirring to combine with the rice and waiting until mostly absorbed before adding the next cup. Continue adding the broth mixture until the rice is tender but still a little soupy. 

Meanwhile, bring water to a boil in a stove-top steamer. Once boiling, add the asparagus, broccolini, and peas to the steamer basket, season with the remaining 1 teaspoon of bread dipper seasoning, cover, and cook for 2-3 minutes or until the veggies are tender-crisp. 

Divide the risotto and veggies between bowls and sprinkle with parmesan and chopped basil before serving. 

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