Summary

Ingredients

• 8 artichoke hearts from the jar
• 100 g Goronzola
• 50 g rocket
• 2 spring onion (s)
• 500 g rice (risotto rice)
• 1 liter vegetable broth
• 1 lemon (s)
• salt and pepper
• some butter
• oregano
• basil
• 1 pinch (s) sugar, possibly
• 100 ml water, possibly

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Instructions

1. Wash and finely chop the rocket, clean the spring onions and cut into fine rings. Heat a little butter and sweat the spring onions in it until they are translucent, add a pinch of sugar if necessary. Sauté the rice and rocket.
2. Add 250 ml of the vegetable stock and the quartered artichoke hearts to the rice. Peel the lemon, cut into pieces and also add to the rice. Let the rice simmer openly until the liquid has evaporated, stirring frequently.
3. Add another 250 ml stock and let it boil down. Then add the rest of the broth and cook the rice, covered, over medium heat for about 20 minutes, stirring again and again and adding about 100 ml of water as required.
4. Dice the Gorgonzola and mix with the rice with a little butter (about 1 tablespoon). Now season and season to taste.