Artichoke Risotto and a Wedding

I hinted in a previous post that we have an up-coming wedding, and we are in the final stretch now. In less than 2 weeks our oldest son will marry and we couldn't be more thrilled.

Last year my son was finishing up medical school, deciding where he would spend his residency, when a friend from church told him, "Hey, you have got to meet my cousin." A blind date was arranged and I think it's fair to say, they had a wonderful time. Only one problem, she was a few states away with one more year of grad school and he was now bound for another state, even further away, to begin his residency. Needless to say, they were engaged last summer and spent this year apart, sneaking in visits whenever and wherever possible. They set a date as soon as they could after she graduated. We spent this last weekend attending her graduation in Chicago and now after a very long wait the wedding is just around the corner.

My future-daughter-in-law is wonderful! The kind of girl every mom longs for her son to bring home. She is sweet, kind, and caring. Spontaneous and adventuresome, she has a great sense of humor that brings out her dazzling smile! We do a lot of laughing in our family and she joins right in with it. She will make a wonderful wife and an incredible (Lord willing), mother. Our son brought home the total package! My husband and I feel very blessed indeed! And, I don't want to leave out, after raising four boys, we will finally have a daughter! - JOY!

My future-daughter-in-law is also a vegetarian. I have learned much from her and am learning more as I incorporate more meatless dishes throughout my week. So, in honor of her and their upcoming wedding, today's post is a great meatless entrée. Artichoke and Red Pepper Risotto.

To prepare this dish, you start by browning a couple jars of marinated artichoke hearts.

Browning the shallots and Arborio rice makes for a fragrant kitchen.

Then, the customary method of cooking risotto, adding the broth in increments.

Adding the liquid in stages allows the rice to cook slowly and release the starches, creating a creamy texture.

Artichoke and Red Pepper Risotto

Ingredients

• 5-6 cups chicken broth or vegetable broth, divided
• 2 jars (7.5 oz each) quartered marinated artichoke hearts, drained
• 3 shallots
• 1 tablespoon olive oil
• 1 1/2 cups uncooked Arborio rice
• 1 1/2 cups dry white wine (such as Chardonnay) or substitute more chicken broth
• 1 small red pepper
• 1/2 cup frozen peas
• 2 ounces cream cheese, softened
• 2 ounces Parmesan Cheese, grated (about 1/2 cup)
• Snipped fresh chives (opt).

Directions

Heat broth in saucepan or in microwave. Meanwhile, place artichokes in skillet; sauté over medium-high heat 4-5 minutes or until light golden brown. Remove from skillet; reserve 1/2 cup of the artichokes. Set aside remaining artichokes.

Meanwhile, finely chop shallots. Add oil, shallots and rice to skillet; cook and stir 1-2 minutes or until shallots are tender and rice is shiny and translucent. Add wine; cook 1-2 minutes or until wine is completely evaporated, stirring constantly. Add 1 cup of the broth to skillet; cover and cook 2-3 minutes or until broth is absorbed, stirring occasionally. Repeat with remaining broth in 1-cup increments, cooking 2-3 minutes after each addition or until broth is absorbed (13-15 minutes total cook time). Remove skillet from heat.

Meanwhile, slice bell pepper into 1-in. pieces. Stir remaining artichokes, bell pepper, peas, cream cheese and Parmesan cheese into rice. Top with reserved artichokes and garnish with snipped fresh chives, if desired.

Yield: 6 servings; Calories - 380 per serving