Risotto with Artichokes

A springtime flavorful main dish from the Northern Italian tradition that will brighten up your everyday menu and introduce you to a vegetable not commonly used here: the artichoke.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Rice, white, long grain, cooked

  • 4 pieces Artichoke

  • 100 g Beans, grains, cooked

  • 1 l Soup base, chicken, cube

  • 3 spoons Cheese, Parmesan, grated

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 2 twigs Parsley, fresh

  • 40 g Butter, unsalted

  • 1 spoon Oil, olive

  • 12 twig Thyme, raw

Steps

  1. Fill a large bowl with water and squeeze the juice of a whole lemon into it. Wash the artichokes, remove the outer tougher and older leaves, and cut them into quarters. Soak the artichokes in the acidic water to prevent them from turning black.

  2. Wash the parsley, peel the onion and garlic, and finely chop everything.

  3. Pour the vegetable broth into a pot, heat it up, and set it aside.

  4. In a pan, sauté the parsley, red onion, and garlic in butter and a little oil over moderate heat. Add the artichoke pieces and a deciliter of vegetable broth. Let it cook for ten minutes and then add the rice. Stir and cook over moderate heat for 20 minutes, gradually adding the broth as needed. Add salt if necessary.

  5. Turn off the heat, mix in the butter and Parmesan into the risotto. Let the risotto rest for a few minutes before serving. Garnish it with chives, parsley, and white beans.

Nutrition Information (Per 100g)

  • Calories: 93.82 kcal
  • Fat: 0.97 g
    • Saturated Fat: 0.58 g
  • Carbohydrates: 16.31 g
    • Sugars: 0.39 g
  • Protein: 4.25 g
  • Fiber: 2.99 g