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 tablespoons Gil’s California Extra Virgin Olive Oil
2 garlic cloves, peeled and minced
1 shallot, peeled and minced
1 1/2 cups arborio rice
2 teaspoons Big Sur Gourmet Bread Dipper, divided
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.