Artichoke Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 artichoke (s)
- 1 lemon (s), add the juice
- 800 ml vegetable stock
- 3 shallot (s)
- 1 clove garlic
- 3 tablespoon oil
- 200 g rice, (risotto rice)
- 250 ml white wine
- 40 g butter
- 75 g parmesan, freshly rated
- 50 g tomato (s), dried (in oil)
Print Recipe
Pin Recipe Instructions
- Break off the artichoke stalks. Cut the upper artichoke leaves with a sharp knife down to the bottom. Cut off the green and lower leaves of the soil. Remove the hay from the ground with a spoon. Halve the artichoke bases, cut each half into 6 parts and place in lemon water.
- Heat the stock. Peel the shallots and garlic. Finely dice shallots, chop garlic. Heat the oil, fry the shallots and garlic in it while stirring until translucent. Add rice and sauté briefly while stirring.
- Pour in the white wine and let it evaporate. Top up the rice with the hot stock until it is just covered. Cook on a mild heat for 30 minutes, gradually adding the hot stock and stirring again and again. After 20 minutes add the drained artichoke bases to the rice. Turn off the hotplate.
- Fold the butter and half of the parmesan into the risotto. Cover the risotto and let it rest for 10 minutes.
- Cut the drained tomatoes into thin strips. Spread the risotto on a plate, sprinkle with tomatoes and the rest of the parmesan.
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