The risotto with lemon artichokes is a really special dish, a first course with a fine, light, and delicate flavor that I love to cook when there are guests.
The grated lemon peel gives a refined flavor to the dish. Artichokes contain a high percentage of iron and potassium and also help our body to eliminate toxins. They also promote diuresis and, with their high fiber content and low calories, they are especially suitable for those following a diet. However, they lend themselves to many recipes for first courses, side dishes, and one of the ones I love most is to stuff them.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 qt Vegetable broth
- 12 oz Rice (For risottos)
- 1 cup White wine
- 4 Artichokes
- Onions (1 medium)
- to taste Extra virgin olive oil
- 1 Lemon zest (Grated)
- to taste Salt
Tools
- Large bowl Capacious
- Pot
Preparation
Remove the tougher outer leaves from the artichokes, leaving only the tender central part, the heart.
Then cut each artichoke heart into four parts from the stem and place the pieces in a large bowl with acidulated water and lemon juice to prevent them from browning.
Pour four tablespoons of extra virgin olive oil into a pot, then add the thinly sliced onion and let it brown.
Add the rice and let it toast. Pour in the white wine and when it evaporates, add the artichoke hearts.
Stir and after a while add the vegetable broth, a little at a time as it is absorbed and towards the end of cooking, at about thirteen/fifteen minutes, add the grated lemon zest.
Finally enjoy the good hot risotto when everyone is ready seated at the table.
I would exclude the grated cheese, but if desired, add a bowl at the table only for those who want it.
Risotto with Lemon Artichokes
Tips for the lemon artichoke risotto recipe: Therefore, use untreated lemons from your trusted greengrocer. The zest should always be added at the end to give flavor; otherwise, the rice could become bitter. Finally, prefer to use artichokes purchased from your trusted farmer. Also, come and browse on Pinterest of The Cook Who Recovers
