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Vegetarian, Italy

Artichoke risotto

Artichoke risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, around €3.00 per person. The key to success is adding the broth ladle by ladle while staying close to the pot, and finishing with lemon juice to lift the richness of the rice and artichokes.

Artichokes join a creamy risotto, with a splash of lemon to wake it all up.

Artichoke risotto
Total time
40 min
Difficulty
Medium
Cost per person
€3.00
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter

Arborio rice slowly swells in the broth until it turns creamy, almost pourable, while the artichoke hearts bring a tender bite and a slightly tangy flavor. Parmesan and butter come in at the end to bind everything together, and lemon cuts through the richness with a welcome burst of freshness.

This is a dish for a Sunday evening when you have time to stay near the stove, or for friends who love Italian cooking. Mon Chou walks you through each step for a risotto that stays pearly, never gluey, with just enough lemon to keep it light.

The ingredients

4 people

Fruits and vegetables

  • Frozen or jarred artichoke hearts 400 g
  • Onion 1
  • Garlic 1 cloves
  • Lemon 1
  • Flat leaf parsley 3 sprigs

Pantry

  • Arborio riceoften in the pantry 320 g
  • Dry white wineoften in the pantry 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Grated parmesan 80 g
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Drain the artichoke hearts, cut them into quarters, and brown them in the oil with the crushed garlic. 5 min

    Give them time to turn a nice color, that's where the flavor concentrates.

  2. Remove the garlic, add the chopped onion, then the rice, and stir until the grains turn glossy. 3 min

    Set aside a few artichoke quarters for garnish.

  3. Pour in the wine, then add the hot broth ladle by ladle, stirring until the rice is tender. 17 min

    A risotto doesn't like to be left alone, stay by the pot.

  4. Off the heat, stir in the butter, parmesan, juice of half a lemon, and chopped parsley, mix and let it rest. 2 min

    Add the lemon last to keep its brightness.

  5. Serve with the reserved artichoke quarters on top.

    A little grated lemon zest on top wakes up the dish.

Our tips to get it right

  • Heat the broth before you start the rice, cold broth interrupts the cooking and stretches out the prep time.
  • Stir the risotto often but not constantly, the starch releases with each pass of the spoon, that's what builds the creaminess.
  • Taste the rice before turning off the heat, it should still have a slight bite, it will keep cooking a bit as it rests.

The variations

  • Swap the artichoke hearts for green asparagus cut into pieces for a springtime version.
  • Stir in a handful of peas at the end of cooking for more color and sweetness, a hit with kids too.
  • For a quicker version, use plain round rice and shave a few minutes off the broth simmering time while watching the texture.

What to serve it with

  • An arugula salad with lemon
  • A glass of dry white wine
  • Extra shaved parmesan on top

Storage

This risotto keeps for 2 days in the fridge in a sealed container. It loses some of its creaminess once cold, so reheat it gently in a pan with a splash of broth or water. Freezing isn't recommended, the rice turns mushy once thawed.

Questions about this dish

Can you use fresh artichokes instead of frozen or jarred ones?

Yes, as long as you trim them and remove the choke before cooking. It takes more prep time, but the flavor will be more pronounced.

What rice should you use if you don't have arborio?

Carnaroli works very well, it even holds up slightly better during cooking. Avoid long grain rice, it doesn't release enough starch for a creamy risotto.

Can you make this risotto ahead of time?

Risotto is best made right before serving since it loses its creamy texture while waiting. You can still prep the artichokes and chop the onion and parsley in advance.

How do you know the risotto is done without stirring too much?

Taste a grain of rice regularly after fifteen minutes of cooking. It should be tender on the outside and slightly firm at the center.

How long does it take to make an artichoke risotto?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an artichoke risotto?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an artichoke risotto cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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