Artichoke risotto is a classic and now that they are in season…. it’s the best time to cook it.
It’s a super delicious dish….
Artichokes are vegetables rich in beneficial properties. They are rich in antioxidants, diuretic, cleansing, and detoxifying for the liver.

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter and Spring, All seasons

Ingredients

1.9 cups Carnaroli Rice
4 Artichokes
1 Shallot
as needed Vegetable broth
as needed Extra virgin olive oil
as needed Salt
as needed Parsley
as needed Grated Parmesan cheese
as needed Feta

Preparation

Let’s see how to prepare the risotto.
Clean and wash the artichokes. Cut into small pieces and place in a pan with a drizzle of oil. Add the salt and wine and let it evaporate, almost cooking it through, adding a bit of broth. In another pan, toast the rice, then add a drizzle of oil and sauté with the chopped shallot, add a bit of broth and the artichokes while stirring, continue adding the broth little by little until cooked. With the heat off, stir in some pieces of feta and a handful of grated Parmesan cheese. Chop some parsley and add on top when serving.

Notes

Optionally, add more Parmesan when serving. If you have leftovers, it’s also good the next day, heated with a little broth and a pat of butter.

Delicious Recipes

Artichoke and Parsley Risotto

Ingredients

Preparation

Notes

Incucinaconalessandra