Artichoke Risotto

Artichoke Risotto will definitely be making it into the regular food rotation. This was so easy to make, tasted delicious, and was very filling without being too heavy. All you need is risotto and a medium jar of artichoke hearts.

Admittedly I did cheat a little bit on this one because I used the "just add water and oil" risotto but the taste difference is minimal and it saves SO much time when you are trying to cook after a busy workday.

This particular box of risotto took 20 minutes of cooking time between boiling the water and oil and letting the risotto sit to cook/fluff up so I started that first. While that is sitting, melt a little bit of butter in a flat grilling pan over medium heat. Using a fork, grab shake the excess juice off the artichoke hearts and place on the pan with a flat side down. Since you don't actually need to cook the artichoke hearts this is mostly just to brown them, warm them up, and add a little bit of flavor. In addition to the butter I added some sea salt and freshly ground pepper. Once they are browned, let them sit on low heat until the risotto is ready. Plate the risotto in a low bowl, place the warm artichokes on top and enjoy!