Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites
Photo Credit: Elizabeth Newman

Easy Artichoke Risotto

15 MINPrep Time
35 MINCook Time
4 to 6Servings
(1)
by Giadzy
Photo Credit: Elizabeth Newman
You must be signed in as a member to print this content

Packed with Italian artichokes, this risotto uses minimal ingredients with maximum flavor results. No wine necessary in this risotto; between the briney sweet artichokes, bright lemon and Parmigiano Reggiano from Italy, it’s a perfectly balanced and truly delicious side dish for spring.

Easy Artichoke Risotto
star

Easy Artichoke Risotto

Rated 5.0 stars by 1 users

Category

Risotto

Servings

4

Prep Time

15 minutes

Cook Time

35 minutes

Ingredients

Instructions

  1. Quarter 3 of the artichoke hearts and set aside for garnish. Roughly chop the remaining artichokes.
  2. Set aside the 2 ½ cups of chicken broth, and season it with 1 1/4 teaspoons of Dario Tuscan salt. Stir to combine.
  3. Heat a medium Dutch oven over medium heat. Add 3 tablespoons olive oil and heat another 30 seconds. Add the shallots and the remaining 1/2 teaspoon Dario Tuscan salt. Cook, stirring often until the shallots are soft and fragrant, about 2 minutes. Add the rice and cook, stirring often, until the kernels are translucent and beginning to toast, another 2 to 3 minutes.
  4. Stir in 1 1/2 cups of the seasoned broth. Cook, stirring often, until the broth is almost completely absorbed, about 7 minutes. Stir in the remaining cup of broth and mix often until almost fully absorbed once again. Stir in the 1 ½ cups of water and cook, stirring often until the liquid is thick and clinging to the rice, another 7 to 10 minutes. The rice should be tender all the way through with just a slight bite.
  5. Stir in the lemon juice and the artichokes. Vigorously stir in the parmesan cheese, remaining 2 tablespoons olive oil, and chives if using. The rice should still have movement in the pan, like lava. If it is too thick, add a splash more water to thin it slightly. Taste and season with more Tuscan salt if necessary. Spoon the risotto in to 4 bowls. Top each bowl with 3 artichoke quarters, a sprinkling of parmesan and more chives if desired.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
625
Amount/Serving % Daily Value
Carbs
71 grams
Protein
23 grams
Fat
28 grams
Saturated Fat
8 grams
Cholestrol
25 milligrams
Sodium
1013 milligrams
Fiber
5 grams
Sugar
3 grams
Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
gluten free
nut free

3 comments

  • Author's avatar image
    CAROLINE - Jun 24
    ★★★★★
    ★★★★★

    This recipe was fantastic. I used all of the suggested Italian products, and it was so easy. I will be making this once a week…it’s that good!

  • Author's avatar image
    Patricia - May 23

    I am a member and cannot view the video for easy Artichoke Risotto
    Patricia Vucurevich vucu@hotmail.com

    The Giadzy Kitchen - May 23

    Ciao Patricia! To access member-exclusive recipes, please make sure you are logged into the account with that email address. You can log in at the top right corner of our website.

Please sign in or create an account to review or comment on recipes.