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Easy Artichoke Risotto
Category
Risotto
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
-
1 (580 mL) jar artichokes, drained well, such as Fratepietro
-
5 tablespoons olive oil, divided
- 2 shallots, chopped
-
1 3/4 teaspoons Dario Tuscan salt, divided
-
1 1/2 cups carnaroli rice, such as Riso Buono
- 2 1/2 cups low sodium chicken broth
- 1 1/2 cups water
- 1 tablespoon freshly squeezed lemon juice
-
1 cup freshly grated Parmigiano Reggiano, plus more for garnish
- 3 tablespoons chopped chives, optional
Instructions
- Quarter 3 of the artichoke hearts and set aside for garnish. Roughly chop the remaining artichokes.
- Set aside the 2 ½ cups of chicken broth, and season it with 1 1/4 teaspoons of Dario Tuscan salt. Stir to combine.
- 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.
- 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.
- 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
3 comments
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!
I am a member and cannot view the video for easy Artichoke Risotto
Patricia Vucurevich vucu@hotmail.com
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