Italian Artichoke Risotto Recipe
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4
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Calories
634 kcal
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Course
Main Course
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Cuisine
Italian
Italian Artichoke Risotto Recipe
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Artichoke risotto is a creamy and delicious vegetarian dish that enhances the delicate, earthy flavor of fresh artichokes. This recipe makes the most of their rich taste.The artichokes are first stewed with EVO oil, onion, and garlic, then combined with rice for a perfectly creamy texture.
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Ingredients
- 1 liter vegetable broth - 4 cups
- 320 g rice - 10 oz
- 4 artichokes - fresh
- 2 cloves garlic
- 1 onion - small
- 40 g parmigiano reggiano - 3 tablespoons
- ½ lemon
- salt - to taste
- 4 tablespoons olive oil - Extra Virgin
- 50 g unsalted butter - ~½ stick
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Instructions
- Start cleaning the artichokes by removing the tough outer leaves and cutting off the sharp tips. Trim the stem, peeling away the outer layer, and keep only the tender inner part.
- Cut the artichoke hearts in half, then into quarters. Remove the fuzzy inner choke and any remaining thorns. Slice each quarter into thin strips.
- Prepare a bowl of fresh water with lemon juice. This will help prevent the artichokes from turning brown. As you clean them, immediately place them in the bowl.
- Then, finely chop the onion and peel two cloves of garlic.
- In a large non-stick pan, heat some olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until fragrant and slightly softened.
- Drain the artichokes well and add them to the pan. Sprinkle with a little salt to taste and cook over low heat for about 10 minutes, stirring occasionally.
- Remove the garlic cloves and add the rice to the pan. Let it toast for 2 minutes, stirring well to coat it with the flavors of the artichokes.
- Start cooking the risotto by adding the hot broth a little at a time. Wait for the liquid to be absorbed before adding more. Stir from time to time.
- This process will take about 15-18 minutes, depending on the type of rice you have chosen.
- When the rice is perfectly cooked, turn off the heat.
- Stir in the butter and grated Parmigiano Reggiano, mixing vigorously to create a rich and creamy consistency.
- Serve the artichoke risotto immediately, hot and creamy, with an extra sprinkle of Parmigiano Reggiano if desired. Buon appetito!
Nutrition Information
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Serving
100g
Calories
634kcal
(32%)
Carbohydrates
85g
(28%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
14g
Trans Fat
0.4g
Cholesterol
34mg
(11%)
Sodium
1281mg
(53%)
Potassium
643mg
(18%)
Fiber
9g
(36%)
Sugar
5g
(10%)
Vitamin A
940IU
(19%)
Vitamin C
25mg
(28%)
Calcium
213mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 634kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 34mg | 11% |
| Sodium | 1281mg | 53% |
| Potassium | 643mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
| Vitamin A | 940IU | 19% |
| Vitamin C | 25mg | 28% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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