The artichoke and sausage risotto is one of my highly appreciated recipes that I serve for both lunch and dinner, also suitable for hosting guests.
A nutritious yet light dish. Artichokes can be found from autumn to spring.
- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12 oz Rice
- 5 Artichokes (Medium size)
- Sausage (4)
- Onions (1)
- to taste Extra virgin olive oil
- White wine (1/4 cup)
- 4 cups Vegetable broth (Preferably homemade or use a vegetable bouillon cube)
- 7 oz Sour cream
- (Half a lemon)
Tools
- Bowl
- Pot
Preparation
First thing to do is to clean the artichokes. Remove the stem and discard the tough leaves.
Remove the thorny tips and slice thinly.
In a pan, sauté the finely chopped onion with the artichokes and sausage in extra virgin olive oil. Add a ladle of previously prepared vegetable broth and let it cook for about fifteen minutes.
Add a bit more oil and onion in another pot and let it brown. Add the rice. Toast it and deglaze with the white wine.
Cook the rice by gradually adding the broth for about fifteen/twenty minutes depending on the quality and it’s usually indicated on the package.
Finally, combine with the artichokes cooked with sausage and distribute the mixture evenly onto the plates.
Add the sour cream last as it should not cook. Serve the creamy artichoke and sausage risotto on plates when everyone is seated at the table ready to eat.
Artichoke and Sausage Risotto
Tips for the artichoke and sausage risotto recipe:
For this recipe, use only the tender hearts of the artichokes purchased from a trusted greengrocer.
The artichoke stems can be sautéed and used for other recipes. They go well with scrambled eggs.
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