Artichoke Risotto

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I made artichoke risotto yesterday!

Why?

Because I like risotto

Because in China is really hard to find good artichokes

and because I couldn’t come up with a better idea for lunch…

dont be mad at me…!

I am still in Italy, mom is recovering pretty well which makes me feel fantastic but which also mean that I’ll soon be heading back to China, to my man and my job…..and my pole, which I miss deeply…

But today, let’s make risotto folks!

Ingredients (for 4 servings):

  • 5 big artichokes
  • 200 g rice
  • 3 tbsp+2 tbps extra virgin olive oil
  • 1 l vegetable broth (4 cups)
  • 1 tsp salt
  • 1/2 cup white wine
  • 1/3 cup grated parmesan cheese
  • 2 tbsp chopped parsley
  • 1 tbsp butter
  • 1 onion

Start by grabbing your nice and fresh artichokes

Remove the esternal leaves and cut each artichoke into 4 parts

Put them in a bowl filled with water and lemon (the lemon will prevent the artichokes from getting black)

Grab half onion

and chop it up

In a skillet heat up 2 tbsp of olive oil and at low heat sweat the onion

add in the artichokes, stir around

Add about 1/2 cup of broth, cover with a lid and let cook for about 15-20 min, or until artichokes are tender

Adjust with salt, turn off the heat and add 1 tbsp of chopped parsley

Chop up the other half onion and put it in a soucepan with 3 tbsp of oil, heat up and cook on low heat until onion is soft

measure about 200 g of rice for risotto

and add it to the pan

stir around and cook the rice for a few minutes

then pour in half cup  of white wine

stir around and the cover the rice with vegetable broth

Cook on low heat and as soon as the rice absorbes all the broth, add in more

repeat until the rice is cooked. About 3-4 minutes before removing from heat, add the cooked artichokes to the rice

Stir and keep cooking for a few more minutes. Turn off the heat and add 1 tbsp of butter

and 1 tbsp of chopped parsley. Stir around

Serve rice and sprinkle with some grated parmesan cheese

Eat hot, do not let your risotto get cold!

You can make risotto with a numbr of different ingredients: mushrooms, fish, truffle, fish, meat!

For today enjoy this one!

One serving provides:

  • Calories: 558
  • Fat: 24 g
  • Carbohydrates: 66 g
  • Protein: 18,9 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

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