This is another tasty dish from Food and Home. We ate this for supper last night and it is divine. Serve along with meat, or on its own as a vegetarian dish. If you don’t like artichoke, I think asparagus would go nicely as a substitute. We also substituted the fennel bulbs for leeks.
Artichoke Risoni
Serves 4 -6 EASY 50 mins
- 45ml (3 tbsp) butter
- 15ml (1 tbsp) olive oil
- 3 fennel bulbs, finely sliced
- 1 x 340g tin artichokes, drained and chopped
- 1 garlic clove, finely chopped
- 300ml fresh cream
- 30ml (2 tbsp) Dijon mustard
- 20ml (4 tsp) white wine
- 125ml (half cup) Parmesan, freshly grated
- 400g risoni
- 130g baby spinach, shredded
- Parmesan, shaved to garnish1. Heat the butter and olive oil in a pot and add the fennel. Cook until the fennel is soft and caramalised, about 25 minutes. Add the artichokes and garlic and cook for a further 10 minutes
2. Stir in the cream, mustard, white wine and Parmesan. Bring to the boil and simmer for 5 minutes.
3. Cook the risoni in plenty of salted boiling water until al dente, about 10 minutes. Drain.
4. Place the pasta in a serving dish, toss through the artichoke sauce and spinach. Toss with the Parmesan and serve hot
{ 2 comments… read them below or add one }
This is going to be my dinner tomorrow night….it sounds yummy and I just adore artichokes. xxxxx
This sounds delicious. I have fennel and I have asparagus so I’ll substitute and have that tonight. Thanks
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