This morning it was raining outside so the house has cooled off from the summer heat. This allowed me to try a new dish in the kitchen! Fresh herbs, fresh veggies all mixed into a creamy rice dish?! Sounds like a plan to me!
Start out by trimming your artichoke
Then chop it up into bite size pieces
Add to a medium heat large skillet with a couple tablespoons of olive oil
Add a little pepper
And a little sea salt, and give it a stir. Sauté for about six minutes or until golden brown
While you wait, chop up one shallot
And add about 4 cups of chicken broth to a medium heat pot
Once the artichokes are ready, remove to a plate and set aside
Throw the shallots in the same pan and drizzle in a few more tablespoons of olive oil
And throw in 1 tablespoon of unsalted butter
While you wait for the shallots to become translucent, measure out 1 cup of arborio rice
Toss the rice into the pan and toast it for about two minutes, stirring frequently.
Now you can splash in 1 cup of dry white wine
Once the wine is almost completely absorbed you can begin adding chicken broth in by the ladle. (Add one ladle, wait until absorbed, add another wait until absorbed... And so on until all the broth is absorbed)
While you wait chop up about two scallions. Set aside.
Chop about 1/4 cup of fresh basil (mines from from garden and making my mouth water!)
Once the rice is ready with just a little broth left, add in 1/4 cup room temperature peas...
The chopped basil...
The scallions and artichokes...
About 1 tablespoon of fresh lemon juice...
And finally about 1/2 cup of crumbled feta cheese. Gently stir together and add pepper if needed. Enjoy hot!
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