SIDE DISH RECIPES

I have always loved the role of stirring during the cooking process, so when my Mom began making risotto when we were young, it was the perfect dish to help her with, as risotto requires frequent stirring. I love the flexibility of risotto, as it can be flavoured in so many ways. Roasted artichoke and feta is my newest take on risotto, I hope you enjoy it as much as I did!

Ingredients  

4 tbs of olive oil 

Salt to taste 

Pepper to taste

2 small shallots

3 cloves garlic

1/4 cup white wine

2 tsp Dijon 

1 cup Arborio rice

4 cups chicken broth 

3/4 cup feta

1 tbs fresh thyme 

1 tbs freshly squeezed lemon juice 

1 1/2 cups marinated artichoke hearts 

Directions

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Roasted Artichokes 

Preheat oven to 425 

Line baking sheet with parchment paper

Drain marinated artichoke hearts and pat dry

Cut artichokes pieces in half

Add artichokes to baking sheet, coat them with 2 tbs of the oil, season with salt and pepper and then spread them in a single layer 

Roast in oven for 15 minutes, flip and roast an additional 10 minutes 

Risotto 

Over medium to high heat, add broth to a pot and bring to a simmer, lower heat and keep warm throughout cooking process  

Heat 2 tbs oil in a large saucepan or wok over medium heat 

Dice shallots and add to pan of hot oil

Cook shallots until translucent and then add minced garlic (either mince garlic with knife as the shallots cook or add garlic directly to pan with a garlic press) 

Add rice to the pan and allow to crisp slightly in the pan (about one minute)

Add wine and Dijon to the pan and stir. Allow the wine to cook off slightly, (about two minutes)

Add a couple of ladles of chicken broth along with salt and pepper 

Stir rice often to ensure it does not stick to the bottom of the pan 

As rice absorbs the broth, add more broth and do so until the rice is al dente (about 20 minutes)

At the end of the cooking process, add fresh thyme, lemon juice and feta cheese. Stir until cheese has melted. 

Add roasted artichokes atop the rice as you plate. 

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