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Artichoke Risotto with Capocollo and Pecorino
SAVEUR16Ingredients
80Minutes
660Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1/4 cup fresh lemon juice
- 6 whole artichokes (globe, ideally long-stemmed)
- 1/4 cup extra virgin olive oil (divided, plus more for drizzling if desired)
- 2 garlic cloves (medium, peeled and smashed, divided)
- 1 Yukon Gold potato (small, 5 oz., peeled and diced)
- kosher salt
- freshly ground black pepper
- 5 Tbsp. dry white wine (divided)
- 3 Tbsp. unsalted butter (divided)
- 2 shallots (medium, 1¼ oz., minced)
- 1 1/2 cups carnaroli rice
- 3 1/2 cups vegetable stock (warmed)
- 3/4 cup pecorino romano (finely grated aged)
- lemon thyme
- grated lemon zest
- 12 capocollo (paper-thin slices of, for serving)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol55mg18% |
Sodium1370mg57% |
Potassium990mg28% |
Protein22g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber11g44% |
Sugars4g |
Vitamin A30% |
Vitamin C60% |
Calcium50% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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