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Artichokes Risotto Recipe


Looking for a healthy and easy risotto dish? Try this Artichokes Risotto Recipe, simple and suitable to prepare during all the year, especially in the colder months. Artichokes realise their traditional bitter taste that is well mitigated by the olive oil and the creamness of parmesan cheese. Risotto with Artichokes is a first well-balanced dish in terms of nutrition and can be a tasty way to enjoy artichokes to children.


Artichokes_Risotto.jpg

PREP: 20 min

INACTIVE TIME: -

COOK: 20-25 min

DIFFICULTY: intermediate

SERVES: 4


INGREDIENTS


2 - cups long grain rice

6 - artichokes hearts, drained and sliced

6 - tablespoons extra virgin olive oil

2 - garlic cloves, finely chopped

2 - tablespoons freshly finely minced parsley

1,3 L - chicken broth

½ - cup parmesan cheese, grated

- salt and pepper to taste


DIRECTIONS


Clean artichokes: Using a large sharp knife, cut off and discard the top 2/3rds of the artichoke. Rub the cut end of the artichoke with lemon, to keep it from discoloring. Trim the outer leaves, keep removing the tough leaves till you get to the paler, softer leaves on the inside. When there are about 5-6 layers of leaves left, stop trimming. Then trim the outer, tough, green stuff around the base of the artichoke and around the stem. When you got to the white part, stop trimming. Rub the lemon everywhere you have cut, so artichokes keep their natural green color. Using a teaspoon, very carefully scoop out the fuzzy choke ( make sure you remove all the choke because this part is inedible) from the centre. Now that we have only artichokes hearts, slice finely and place them in a bowl of water with lemon juice. In an oiled large pan fry for about 6-7 minutes the rice, add the minced parsley and the garlic. Season with salt and pepper. Add the chicken broth and bring to a boil, reducing heat and boil for about 15 minutes. Add the sliced artichokes hearts and boil for other 10-15 minutes, and at last add pecorino cheese and continue to cook until the cheese is melted and the broth is absorbed. Remove artichokes risotto from heat, allow to rest for 10 minutes and serve warm.


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Artichokes Risotto