Creamy Artichokes Risotto

This Creamy Artichokes Risotto is ideal for a family dinner, a cozy date or any time you need some comfort and tasty food. The subtle taste of the dish is enhanced by the artichokes and enriched by the creaming of Parmesan and butter.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: Artichoke risotto, Italian Risotto, Risotto

Difficulty: Moderate

Servings:

Calories: 520kcal

Ingredients

Broth

1 cube vegetable broth (see Notes)
6 cups water

Risotto

2 tbsp olive oil extra virgin
3 shallots sliced thinly
1 or 2 cloves garlic minced
1 ½ cup rice Carnaroli
6 artichokes sliced
1 tsp salt

Creaming

3 tbsp butter
4 tbsp parmesan grated
2 tbsp vegetable broth
1 pinch crushed pepper
2 tbsp parsley chopped

US Customary - Metric

Instructions

To make the broth

Start by adding 4 cups of water to a pot and bring it to a boil.
Add the vegetable broth cube and stir until the cube dissolves.

To slow-cook the risotto

In the meantime, chop the shallots, mince the garlic and gather the rice, the artichokes and the olive oil.
Heat 2 tbsp of extra virgin olive oil in a pan over medium heat, add the sliced shallots and minced garlic. Cook until the onions become translucent.
Add the artichokes, let them cook a bit and then add the rice. Add a pinch of salt.
Let the rice toast slightly before adding 2 cups of broth.
As the broth gets absorbed, keep adding 1 or 2 more cups, stirring occasionally (not continuously), until the rice is firm to the bite.

To cream the risotto:

Switch off the heat. Please note that during the creaming, the rice will still cook, making it just perfect. If you keep the heat on, the rice will overcook and instead you will have a mushy risotto.
Add the butter, followed by the parmesan, and 2 tbsp of broth.
You can now plate your risotto, sprinkle it with crushed pepper and chopped parsley, and serve it.

Notes

For the broth, I recommend using a vegetable cube that is organic, gluten-free and without any glutamate.
During the cooking, you do not need to stir the risotto too often - just let the rice absorb the broth. It is sufficient to stir after you add the broth and right before adding more.
The creaming is what gives the risotto its richness. Be sure to stop the heat so the risotto does not over-cook. Add the butter, the cheese, the mascarpone and 2 tablespoon of broth.

Nutrition

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