Risotto With Baby Artichokes Recipe

Name: Risotto With Baby Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 baby artichokes; Juice of 1/2 lemon; 1 small onion, chopped; 1 clove garlic, minced (green part removed); 2 tablespoons extra-virgin olive oil; 4 tablespoons unsalted butter; 1 1/2 cups Italian Arborio rice; 1 cup dry light Italian white wine; 4 to 6 cups homemade chicken stock; 13 to 1/2 cup freshly grated Parmesan cheese; Coarse salt and freshly ground pepper to taste

Servings: persons

10 baby artichokes
Juice of 1/2 lemon
1 small onion, chopped
1 clove garlic, minced (green part removed)
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 1/2 cups Italian Arborio rice
1 cup dry light Italian white wine
4 to 6 cups homemade chicken stock
13 to 1/2 cup freshly grated Parmesan cheese
Coarse salt and freshly ground pepper to taste

1
Trim all but the most tender inner yellow leaves from the artichokes.
2
Cut the artichokes in thin slices and put them into a pot of water into which you have squeezed the juice of the lemon half.
3
This will prevent them from turning brown.
4
In a large heavy saucepan or skillet, soften the onion and the garlic in the oil and two tablespoons of the butter.
5
Add the sliced artichokes and cook for three to four minutes, cooking frequently.
6
Add the rice and cook over fairly high heat, stirring constantly, until the grains turn opaque.
7
Pour in the wine and stir the rice well to prevent it from sticking to the bottom of the pan.
8
When the liquid has evaporated, add a ladleful of hot broth.
9
Repeat this procedure until the rice is almost tender, but firm.
10
If you run out of stock, add warm water instead.
11
Turn off the heat, add the butter and season the risotto with salt, pepper and Parmesan cheese.
12
Serve immediately, with more cheese passed separately at the table.

1989

kcal

Calories

118

Fat

Carbs

160

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 11 ingredients. The key ingredients include: 10 baby artichokes, Juice of 1/2 lemon, 1 small onion, chopped, 1 clove garlic, minced (green part removed), and more.

Yes, Risotto With Baby Artichokes 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.

Risotto With Baby Artichokes

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