Artichoke Risotto: Risotto Coi Carciofi Recipe

Name: Artichoke Risotto: Risotto Coi Carciofi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock; 10 baby artichokes; 1 lemon, juiced; 1 onion, chopped; 1 clove garlic, chopped; 1 tablespoon virgin olive oil; 1 pound arborio rice; 1/2 cup dry white wine; 1/4 cup grated Sicilian pecorino; 2 tablespoon fresh minced Italian parsley; 1 sprig thyme, leaves removed; 1 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

1 quart chicken stock
10 baby artichokes
1 lemon, juiced
1 onion, chopped
1 clove garlic, chopped
1 tablespoon virgin olive oil
1 pound arborio rice
1/2 cup dry white wine
1/4 cup grated Sicilian pecorino
2 tablespoon fresh minced Italian parsley
1 sprig thyme, leaves removed
1 teaspoon salt
1/4 teaspoon pepper

1
Bring the chicken stock to a boil over high heat.
2
Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved.
3
Rub with 1/2 lemon.
4
Cook artichokes until tender, about 10 minutes.
5
In a saute pan over low heat, saute onions and garlic together in olive oil.
6
Add rice and toast to harden the outer starch.
7
Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy.
8
When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid.
9
Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 quart chicken stock, 10 baby artichokes, 1 lemon, juiced, 1 onion, chopped, and more.

Yes, Artichoke Risotto: Risotto Coi Carciofi falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Risotto: Risotto Coi Carciofi

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