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Risotto with artichokes, with dried tomatoes, spicy olives and saffron

ingredients

servings

2

White wine

1/2 glass

Lemons

1 half

Vegetable broth

to taste

Extra virgin olive oil

1 oz

Natural sea salt

to taste

Parsley

1 sprig

Saffron

to taste

Green olives

10 unit

Dry tomatoes

6 unit

Onions

1 unit

Artichokes

2 unit

Brown rice

160 oz

first courses from Italy

Risotto with artichokes, with dried tomatoes, spicy olives and saffron

Risotto with artichokes, with dried tomatoes, spicy olives and saffron

vegan high in potassium high in magnesium high in phosphorus

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with artichokes, with dried tomatoes, spicy olives and saffron

All the ingredients and flavors are combined to perfection and the result is a tasty but delicate risotto at the same time. Really delicious.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 1

step 1

Clean the artichokes: cut the tip, remove the harder outer leaves and cut them to pieces. Then remove the inner pelvis, the so-called beard.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 2

step 2

You can also use the stems: fry them with a little game and cut them into pieces. Place artichokes and stems in a bowl with water and lemon.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 3

step 3

Prepare the broth: I used the vegetable broth powder, about 1 tablespoon for 1.5 liters of water.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 4

step 4

Sprinkle the onion with an EVO oil pan in a non-stick frying pan with the high edges. Add the dried tomatoes cut into strips (5 or 6) and spicy green olives (I boned them and tagl

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 5

step 5

Quickly rinse the artichokes and put them in the pan together with the other ingredients and brown them. Add half a glass of white wine and blend.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 6

step 6

When the wine is shaded add the broth to almost cover the artichokes. Let go to medium heat by covering the frying pan and making sure that it does not dry out. If you dry too much, add more broth.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 7

step 7

Go for ten minutes and then add the rice, add the salt and season it, stir well and then start the traditional rice cooking by adding broth when needed.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 8

step 8

I used BIO full rice: 40 minutes cooking. If you have little time you can use another type of rice with shorter baking but make sure the artichokes are well cooked.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 9

step 9

When finished, add saffron and chopped parsley.

Risotto with artichokes, with dried tomatoes, spicy olives and saffron step 10

step 10

Impress and taste this delicious rice, a great combination of tastes of artichokes, dried tomatoes, olives and saffron.

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