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Baby Artichoke Risotto - Instant Pot

INSTANT-POT-BABY-ARTICHOKE-RISOTTO
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Serves: 4
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Prep Time: 15 min.
Cook Time: 15 min.
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Dietary Preferences:

Low-Sugar

Ingredients

Artichokes:

2 lb. Ocean Mist Farms baby artichokes, rinsed and trimmed

½ cup red wine vinegar

¼ cup olive oil

½ tsp. salt

¼ tsp. dried oregano leaves, crushed

 

Risotto:

2½ cups chicken broth

1 cup yellow onion

3 tbsp. olive oil

8 oz. arborio rice

1 bay leaf

1 tsp kosher salt

 

For Assembly:

6 thick slices of bacon, diced

2-3 cloves garlic, minced

Chicken stock, as needed

1 cup (4 oz.) grated Parmesan cheese

Fresh parsley, for garnish

Directions

  1. With a sharp knife, cut baby artichokes lengthwise in half.
  2. Add all ingredients for the artichokes to the Instant Pot™.
  3. Secure lid. Select “Pressure Cook” setting - high - no delay - keep warm OFF - 5 minutes.
  4. When the timer goes off, quick release pressure and then remove lid.  Test to make sure artichokes are very tender.  If needed, replace lid and cook again for 1-2 minutes.
  5. Drain the liquid and set artichokes aside.
  6. Select “Saute” setting - medium - keep warm OFF - 5 minutes.
  7. Once screen reads HOT, add oil and onion. Saute for 4 minutes.
  8. Add rice and stir frequently for 1 minute.
  9. Add the broth, salt and pepper, and bay leaf.
  10. Secure lid. Select “Pressure Cook” setting - high - no delay - keep warm OFF - 8 minutes.
  11. Meanwhile, saute bacon in a skillet until crispy and then drain off all but 2 T bacon drippings. Add cooked artichokes and garlic and saute until artichokes begin to brown.  Remove from heat and set aside.
  12. When the timer goes off, quick release pressure and then remove lid.  Remove bay leaf.
  13. Select “Saute” setting - medium - keep warm OFF - 3 minutes. Hit START.
  14. Add bacon and artichoke mixture and stir to combine.
  15. Add enough chicken stock to keep the risotto mixture loose and sauce like.  Stir in parmesan, parsley, and salt to taste. If too thick, add a little more chicken stock to loosen slightly. Risotto should be like a loose porridge consistency, as it will thicken as it cools. If too loose, you can simmer mixture until it thickens slightly.

 

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