The italian Artichoke Risotto is perfect for vegetarians, vegans, artichoke lovers and risotto fans. It is very easy to prepare and is super tasty.
As most of my recipes, this one has been in the family for over 30 years now and it is one of my favorites because it reminds me of my childhood.
Furthermore, my father is a huge fan of Artichoke. This is why, I always try to introduce it in his meals while always creating new dishes.
Having said that, let’s dive in the Artichoke Risotto recipe then…
- DifficultyVery easy
- Preparation time30 Minutes
- Cooking time20 Minutes
- Cooking methodStove
- 250 gartichoke hearts
- 2garlic cloves
- q.s.frying oil
- 1 pinchsalt
- 1 pinchblack pepper
- 2 cupsrice
- 5 cupswater
- 0.5lemon (juice)
- 1cube vegetable broth
- 0.5 cupswhite wine
- 1 spoonbutter
Preparation of the Artichoke Risotto
First of all, soak the rice in hot water.
Then, drop the artichoke hearts in a large saucepan and cover them with water. Let them boil over medium to high heat until they become soft. Drain them and keep them apart.
On a cutting board, chop very finely the garlic cloves and cut the artichoke hearts into small cubes.
In a rather large saucepan, drizzle a bit of frying oil and add the garlic, the artichoke hearts, salt and pepper. Let them fry for about 10 minutes on low to medium heat. Then, add the white wine and stir them for a bit.
Add the butter to the artichokes and while melting, drain the rice and add it to the rest of the ingredients in the saucepan. Fry the overall for a maximum of 5 minutes.
This process will help lock the starch into the rice grain avoiding it to stick to the bottom of the pan.
Finally, add 5 cups of water and a teaspoon of salt to the overall and let it reach boiling. Once it starts to boil, lower the heat, cover the pan and let it simmer for an average of 12 minutes.
When the water is totally absorbed, turn off the heat and add the lemon juice. Give it a mix and the Artichoke Risotto is ready to be served.
– When serving it, you can sprinkle on top of the Artichoke Risotto some parmesan.
– You can conserve this risotto in the fridge for a couple of days maximum. When re-heating on the stove, add a little bit of water in the sauce pan.
I hope you enjoyed the Artichoke Risotto recipe.
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4 thoughts on “Artichoke Risotto”
I love artichokes! This sounds amazing! Thank you for sharing.
Thank you for your comment 🙂
Yum! Artichokes are my fav. I love artichoke spinach dip so much! This would be a great date night staple. Thank you for sharing this x
I’m glad you like it. Thank you for your comment 🙂