Baby Artichoke Risotto with Shiitake Mushrooms, Mustard Greens & Goat Cheese

Baby Artichoke Risotto

with Shiitake Mushrooms, Mustard Greens & Goat Cheese

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From the Test Kitchen

Risotto gets its luxurious, creamy texture not from milk or cream, but from the starches releasing as the grains are stirred and cooked. Special rice like Arborio and Carnaroli, among the other high-starch varieties used for risotto, are either medium or short grain and round in shape. We added some tangy goat cheese to accentuate the risotto’s natural creaminess, along with earthy vegetables for added richness.

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  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Baby Artichoke Risotto with Shiitake Mushrooms, Mustard Greens & Goat Cheese
Title
  • 3½ oz Shiitake Mushrooms
  • 3 cloves Garlic
  • 1 bunch Chives
  • 1 Onion
  • 6 oz Mustard Greens
  • 6 oz Baby Artichokes
  • 1 cup Arborio Rice
  • 1 cup Vegetable Broth
  • 2 oz Goat Cheese
  • ¼ cup Parmesan Cheese
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Remove the shiitake mushroom stems and thinly slice the caps. Peel and finely chop the garlic. Cut the chives into ¼-inch lengths. Peel and small dice the onion. Remove the thick stems of the mustard greens and chop the leaves into small bite-sized pieces.
Prepare the artichokes:
2 Prepare the artichokes:
Trim off about 1 inch from the pointed tops of the artichokes. Trim off the very ends of the stems. Peel off the tough outer leaves until you reach the tender middle leaves. With a paring knife, peel the outsides of the remaining stems. Cut the artichokes in half lengthwise. Add them to a bowl of cold water with the juice of half the lemon.
Cook the mushrooms, onion, & garlic:
3 Cook the mushrooms, onion, & garlic:
In a medium pot, heat some olive oil on medium-high until hot. Add the mushrooms, and season with salt and pepper. Cook 1 to 3 minutes, or until they brown slightly, stirring occasionally. Add the onion and garlic and cook 1 to 2 minutes, stirring until slightly softened.
Make the risotto:
4 Make the risotto:
Stir in the Arborio rice to toast it for about 30 seconds. Add the vegetable broth and 1 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer the risotto about 6 minutes, stirring frequently. Add another ½ cup of water. Stir in the mustard greens until they wilt, about 1 minute. Add the artichokes and cook 9 to 11 minutes, stirring frequently until the rice is cooked through and the mixture thickens. (You may need to add another ½ cup of water if too much liquid has evaporated before the rice is done.) Season with salt and pepper to taste.
Add the cheeses & enjoy:
5 Add the cheeses & enjoy:
Stir in the goat cheese and half the Parmesan cheese until they both melt. (Reserve some Parmesan for garnish.) Taste the risotto for seasoning. Stir in some salt and taste it again. If it requires more seasoning, continue to taste and add salt and pepper until you’re pleased with the flavor. Divide the risotto between 2 bowls. Garnish with the chives and remaining Parmesan cheese. Enjoy!

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Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Remove the shiitake mushroom stems and thinly slice the caps. Peel and finely chop the garlic. Cut the chives into ¼-inch lengths. Peel and small dice the onion. Remove the thick stems of the mustard greens and chop the leaves into small bite-sized pieces.
2 Prepare the artichokes:
Trim off about 1 inch from the pointed tops of the artichokes. Trim off the very ends of the stems. Peel off the tough outer leaves until you reach the tender middle leaves. With a paring knife, peel the outsides of the remaining stems. Cut the artichokes in half lengthwise. Add them to a bowl of cold water with the juice of half the lemon.
Prepare the artichokes:
Cook the mushrooms, onion, & garlic:
3 Cook the mushrooms, onion, & garlic:
In a medium pot, heat some olive oil on medium-high until hot. Add the mushrooms, and season with salt and pepper. Cook 1 to 3 minutes, or until they brown slightly, stirring occasionally. Add the onion and garlic and cook 1 to 2 minutes, stirring until slightly softened.
4 Make the risotto:
Stir in the Arborio rice to toast it for about 30 seconds. Add the vegetable broth and 1 cup of water. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer the risotto about 6 minutes, stirring frequently. Add another ½ cup of water. Stir in the mustard greens until they wilt, about 1 minute. Add the artichokes and cook 9 to 11 minutes, stirring frequently until the rice is cooked through and the mixture thickens. (You may need to add another ½ cup of water if too much liquid has evaporated before the rice is done.) Season with salt and pepper to taste.
Make the risotto:
Add the cheeses & enjoy:
5 Add the cheeses & enjoy:
Stir in the goat cheese and half the Parmesan cheese until they both melt. (Reserve some Parmesan for garnish.) Taste the risotto for seasoning. Stir in some salt and taste it again. If it requires more seasoning, continue to taste and add salt and pepper until you’re pleased with the flavor. Divide the risotto between 2 bowls. Garnish with the chives and remaining Parmesan cheese. Enjoy!
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