Creamy Artichoke Risotto

If you’re not roasting artichokes with some garlic and herbs, then the next best thing is a creamy plate of artichoke risotto. Which is a great way to have a hassle-free, one-pan meal. Children will love this too, so that means less cooking for you and more time spent on other things that bring you joy.

Let’s talk about what you are probably thinking of right now, which is: how to get started with cleaning an artichoke. Yes, it was intimidating for me as well in the beginning, what with the artichoke seeming like some wild un-blossomed flower. But preparing it is easy and quick. Here’s what to do if you choose to use a fresh artichoke.

How to Clean an Artichoke in 2 Simple Steps

Please note: this method is only for when you need the tender stems and heart for a recipe.

1. Bath: Prepare a bowl with cold water and half a squeezed lemon. The lemon bath keeps the leaves from changing color.

2. Peel: You need to peel off and discard the exterior hard leaves of the plant, and stop when the leaves feel soft and are easily folded or cut with minimal to no effort. Cut off about 3/4 inches of the top of the artichoke. Then slice it in half and use a spoon to scoop out and discard the choke (fuzzy hairy-looking center).

How to Cook Artichoke Risotto

Sauté onions on medium heat until translucent, then toss in the diced artichoke. Stir and pour in half a cup of water (or more) and leave to slowly simmer for 10 minutes or until soft. Take them out and use the same pan to cook the risotto.

Sauté onions until translucent, then add in the rice to ‘toast’ for about 2-3 minutes (make sure the grains are not turning brown.

Pour in the wine, stir, and wait until it evaporates then add the vegetable stock, 1/4 teaspoon salt (do not add too much more because the cheese which is added later is salty), and cheese rind. Leave to simmer over high heat, stirring occasionally and adding stock before it dries out.

After 20 minutes, take out the cheese rind and add the sautéed artichokes to cook with the risotto for a further 5 minutes.

Take the artichoke risotto off the stove and sprinkle in the Parmigiano Reggiano/Parmesan and butter if using. Stir until it is to your preferred creaminess then serve.

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Artichoke risotto

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Lunch/Dinner – Italian

By Angela – Serves: 2

Prep Time: 5 minutes – Cooking Time: 35 minutes – Total Time: 40 minutes

A creamy serving of risotto with artichokes.

Ingredients

• 2 tablespoons of finely diced brown onion
• 2 artichokes
• 200g carnaroli rice
• 1/3 cup white wine
• 1.360ml vegetable stock
• Salt to taste
• Parmesan/Parmigiano Reggiano rind (optional)
• 85g grated Parmigiano Reggiano
• 20g (1 tablespoon) unsalted butter

Instructions

COOK THE ARTICHOKE

1

Sauté half of the diced onions on medium heat until translucent, then toss in the diced artichoke. Stir and pour in half a cup of water (or more) and leave to slowly simmer for 10 minutes or until soft (not mushy). Take them out and set them aside, use the same pan to cook the risotto.

COOK THE RISOTTO

2

Sauté the leftover onions until translucent, then add in the rice to 'toast' for about 2-3 minutes (make sure the grains are not turning brown.

3

Pour in the wine, stir and wait until it evaporates then add the vegetable stock, 1/4 teaspoon salt (do not add too much more because the cheese which is added later is salty), and cheese rind.

4

Leave to simmer over high heat, stirring occasionally and adding stock before it dries out.

COMBINE

5

After 20 minutes, take out the cheese rind and add the sautéed artichokes to cook with the risotto for a further 5 minutes.

6

Take the artichoke risotto off the stove and sprinkle in the Parmigiano Reggiano/Parmesan and butter (if using). Stir until it is to your preferred creaminess then serve.