Louisiana Brown Jasmine Rice and Artichoke Risotto

Name: Louisiana Brown Jasmine Rice and Artichoke Risotto
Cuisine: American
Ingredients: 4 tbsp. butter, divided; 1 cup brown jasmine rice; 2½ cups chicken stock, divided; ½ cup chopped onion; 1 clove garlic, minced; ½ cup dry white wine; 1 14-oz. can quartered artichoke hearts; ¼ cup grated parmesan or Romano cheese; ¼ cup grated parmesan or Romano cheese; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

Here’s one of my favorite ways to cook Kurt’s Cajun Grain. It’s a great side dish for grilled or roasted meats or makes for a satisfying meatless meal all on its own!

Ingredients

4 tbsp. butter, divided
1 cup brown jasmine rice
2½ cups<

Americas
United States
Side dish
Gluten-free
Louisiana

Method

Melt 2 tbsp. of the butter in a 2½-quart saucepan. Add rice and stir over medium heat for 2 to 3 minutes until rice is well coated with butter and begins to smell nutty. Add 2 cups chicken stock; bring to a boil. Cover pot; reduce heat to low; and cook undisturbed for 25 minutes. Remove from heat and reserve.

In a 3½-quart saucepan, melt the remaining 2 tbsp. butter. Add the onion and g