Creamy Artichoke Risotto

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Creamy Artichoke Risotto

Name: Creamy Artichoke Risotto
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 320 g Carnaroli rice; 800 g artichoke; 80 g grated parmigiano reggiano; 50 g chopped nuts; 1 onion; 1 lemon; 1 liter vegetable broth; 50 g butter; 100 ml white wine; salt and pepper

Iwa

The artichoke risotto is a rich and tasty first course, suitable to prepare in the winter months when artichokes are in season. This creamy version is made with good parmesan and a handful of chopped nuts.

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Ingredients

number of servings

320 g Carnaroli rice Added to
800 g artichoke Added to
80 g grated parmigiano reggiano Added to
50 g chopped nuts Added to
1 onion Added to
1 lemon Added to
1 liter vegetable broth Added to
50 g butter Added to
100 ml white wine Added to
salt and pepper Added to

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Directions

45 min.

1. Step

First of all, prepare the sauté: chop the onion and sauté it in a casserole with butter.

2. Step

While the onion is frying, clean the artichokes: remove the harder outer leaves, shorten the stem, and cut the heart of the artichoke in half. Put the cleaned artichokes in a bowl with water and lemon juice to prevent them from darkening.

3. Step

Cut the artichokes into thin wedges and add them to the sauté. Let them cook for about 10 minutes, then add the rice and toast it for a few minutes.

4. Step

Deglaze with the white wine and, when the alcohol has evaporated, add a ladle of broth. Continue cooking while stirring occasionally and add more broth when necessary.

5. Step

When the rice is almost cooked, add the Parmesan and chopped nuts. Adjust the salt and pepper and serve the artichoke risotto nice and hot.

February 19, 2024

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