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Artichokes risotto





320 oz


1 unit

Extra virgin olive oil

to taste


4 unit

Vegetable broth

1 fl oz

White table wine

1 glass


to taste


to taste

Grated Parmesan cheese

1 spoon

first courses from Italy - Puglia

Artichokes risotto

Artichokes risotto

vegetarian with lactose

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Artichokes risotto

A risotto easy to prepare and really delicious, creamy and irresistible! Furthermore, it is a nutritious first course thanks to the properties of artichokes!

Artichokes risotto step 1

step 1

To prepare the Risotto with artichokes, start by cleaning the artichokes: clean and cut the thicker outer leaves until you get to the tender ones, then, with a knife, cut the harder tops and also remove the stem.

Artichokes risotto step 2

step 2

Peel the stems now, removing the more filamentous outer part, then cut them into cubes and keep them separated from the rest in a bowl filled with water and lemon to prevent them from turning black.

Artichokes risotto step 3

step 3

Meanwhile, fry the finely chopped onion in the extra virgin olive oil, brown it and add the drained artichokes.

Artichokes risotto step 4

step 4

Let them cook for a few minutes, then add the rice. Toast it for about a minute, stirring with a wooden spoon.

Artichokes risotto step 5

step 5

Blend with white wine and turn up the heat.

Artichokes risotto step 6

step 6

Continue cooking the risotto by lowering the heat and adding the boiling stock a ladle at a time as it is absorbed during cooking.

Artichokes risotto step 7

step 7

Add salt and, when cooked, turn off the heat, stir in a sprinkling of Parmesan, pepper and chopped fresh parsley.

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