Creamy and delicious Artichoke Risotto . How good are artichokes, so versatile and full of wonderful properties. Artichokes are rich in fiber, ideal for good intestinal function. They are rich in antioxidants and B vitamins important for a good metabolism: vitamin K is useful for bone and nervous system health. So many reasons to take advantage when they are in season and indulge in large quantities. And when they’re not in season, we can safely use frozen ones which, by the way, have the advantage of being ready to use. If there’s one challenge in preparing artichokes, it’s cleaning them, but I’ll explain how I do it simply. The result is a Creamy Artichoke Risotto that everyone at the table will love and it’s simple to prepare. I also recommend my Rustic Roll with Artichokes and Speck. Let’s head to the kitchen and make a delicious Creamy Artichoke Risotto together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 428.16 (Kcal)
- Carbohydrates 83.08 (g) of which sugars 0.58 (g)
- Proteins 9.47 (g)
- Fat 5.41 (g) of which saturated 2.06 (g)of which unsaturated 1.22 (g)
- Fibers 2.56 (g)
- Sodium 218.40 (mg)
Indicative values for a portion of 200 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 of Artichoke Risotto
- 1 1/3 cups Carnaroli rice
- 3 1/3 cups vegetable broth
- 4 artichokes
- 1 clove garlic
- 1 onion (medium)
- 2 tbsps extra virgin olive oil
- 1/2 cup white wine
- 1 3/4 oz grated Parmesan cheese
- 1 tbsp butter
- to taste salt
- 1 pinch pepper
- 1 bunch parsley
- 1/2 lemon
How to prepare the perfect Artichoke Risotto
Clean the artichokes by removing most of the stem, the outer leaves, and the tips. Then cut them in half and remove any internal fuzz. Slice them thinly. While preparing them, keep them from browning by placing them in a bowl of water with the juice of half a lemon.
Pour 2-3 tablespoons of olive oil and a garlic clove into a pan. Add the artichokes and sauté for 2-3 minutes over medium heat. Season with salt and deglaze with half a cup of white wine. Cover the pan and cook the artichokes for 10-12 minutes over low heat. Turn off the heat and remove the garlic clove.
Pour 3 tablespoons of olive oil into a pot. Add the cleaned and very thinly sliced onion. Also add the rice to the pot and toast it over medium heat, stirring often with a wooden spoon for a few minutes. The rice should become glossy.
At this point, pour in half a cup of white wine and let it evaporate over medium heat. Once all the wine has evaporated, add the cooked artichokes to the rice. Stir and begin preparing the risotto. Pour in a few ladles of hot vegetable broth and lower the heat.
Let the rice cook, stirring often and adding more broth as the previous amount absorbs. Continue cooking the risotto this way for about 18-20 minutes. Finally, season with salt and add a pinch of pepper.
Turn off the heat and finish the Artichoke Risotto by adding a tablespoon of butter and the grated Parmesan cheese. Mix well. Let it rest before serving, adding a sprinkle of chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there is leftover risotto, store it in a container in the fridge for 2 days. You’ll just need to heat it for a few minutes in a pot or simply in the microwave
For a more flavorful risotto, you can add 70 grams of pancetta or speck to the preparation
And if you don’t have a lemon to acidulate the water, don’t worry, just replace it with 2-3 tablespoons of vinegar
Don’t miss the recipe for Cheesy and Flavorful Riso al Telefono
