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Artichokes risotto





1 unit


1 knob


1 sprig

Grated Parmesan cheese

2 spoons

Iodized salt

to taste


to taste

Extra virgin olive oil

to taste


1 unit

Vegetable broth

1 liter


1 unit


3 unit

Carnaroli rice

170 grams

first courses from Italy

Artichokes risotto

Artichokes risotto

vegetarian with lactose high in iron

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Artichokes risotto

Risotto creamy and delicious!

Artichokes risotto step 1

step 1

After cleaning the artichokes and depriving them of the outer leaves, put the inner hearts cut into wedges to soak them in water acidulated with lemon

Artichokes risotto step 2

step 2

you can also use the first 8-10 cm of the stem of the artichoke, removing the tougher outer part and slicing it into small pieces 1/2 cm

Artichokes risotto step 3

step 3

In a pan of risotto add the finely chopped onion and a couple of tablespoons of olive oil and fry for a few minutes.

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Artichokes risotto step 4

step 4

Then add the artichokes, add a little broth, a handful of chopped parsley and cook for about ten minutes. To prevent the bottom from drying out, add more broth.

Artichokes risotto step 5

step 5

Add the rice and toast 1 minute then gradually add the broth as it is absorbed, stirring occasionally.

Artichokes risotto step 6

step 6

When cooked, add a knob of butter, cheese slices 1 and 2 tablespoons of grated Parmesan. Mix and serve hot sprinkling of freshly ground black pepper.

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