Classic artichoke risotto, simple and creamy, with fresh seasonal artichokes. An extremely easy first course to make, perfect for any occasion thanks to its delicate flavor… preparation is very quick, just sauté the artichokes in a pan, add them to the rice, and cook the risotto in the traditional way, gradually adding vegetable broth. Try this delicious recipe, at the bottom, you will also find some ideas to vary or enrich your risotto.
Here are other ideas with artichokes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 597.48 (Kcal)
- Carbohydrates 127.98 (g) of which sugars 1.52 (g)
- Proteins 12.81 (g)
- Fat 2.90 (g) of which saturated 0.97 (g)of which unsaturated 0.96 (g)
- Fibers 6.16 (g)
- Sodium 365.21 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Vialone Nano rice (or Carnaroli)
- 3 artichokes
- Half onion
- as needed vegetable broth
- parsley
- butter
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Skillet
- Bowl
Preparation
Clean the artichokes: remove the outer leaves and spiny tips, cut them in half and remove the fuzz (if present), peel the stems. As you clean them, immerse them in a bowl with water and lemon juice to prevent them from darkening.
Chop the onion and sauté it in a skillet with a drizzle of oil.
Cut the artichokes into wedges (their stems into slices) and add them to the onion. Salt and cook them for about 10 minutes until they are tender. Moisten the bottom with a little vegetable broth to facilitate cooking.
Heat a drizzle of oil in a pan, add the rice and toast it.
Cover with hot vegetable broth and add about half of the artichokes. Cook the risotto in the classic way, stirring frequently and moistening with more broth when necessary.
Halfway through cooking, add the remaining artichokes and adjust salt and pepper.
When the rice is cooked (it will take about 20 minutes, depending on the quality), add a small knob of butter and a handful of chopped parsley.
Turn off the heat, mix well, and serve on plates. If desired, sprinkle with grated parmesan cheese.
Your simple and creamy artichoke risotto is ready… enjoy your meal!
Tips and Variations
You can blend the artichoke stems in a mixer and add them to the rice during cooking for an even creamier risotto.
You can replace the butter with spreadable cheese.
You can replace the onion with a clove of garlic. Instead of parsley, you can use thyme or mint.
You can enrich the risotto with minced bacon (about 50 g), speck, or cooked ham.
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