A summery lemon artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, creamy parmesan, perfumed thyme and fresh basil.
There just had to be a risotto in the works with the marinated artichoke hearts from the other day. There is so much wonderful flavor happening from the lemon and thyme marinade, I can’t even describe it.
I used both some butter and the classic parmesan cheese addition here, but this dish is easily adapted to being vegan by just omitting the cheese and adding more olive oil instead of butter. Everybody Happy 😉
Pairs well with grilled shrimp, garlic scallops, salmon, chicken, a handful of steamed green peas or asparagus, garlic spinach or some roasted cherry tomatoes.
To make my risotto extra flavorful I pureed half of the marinated artichoke hearts to fold in, and used the other half for garnish, something pretty to bite into you know…
Note worthy:
There’s already lots of lemon flavor from the marinade, so make you sure to taste as you go and only add more lemon juice at the end If you want it extra lemony.
Artichoke Lemon Risotto Recipe
A summery vegetarian side dish: artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, perfumed thyme and basil. Easily adapted to be vegan, can be made with fresh and steamed artichokes or using a canned variety.
Servings 4 people
Calories 142kcal
Ingredients
- 1.5 cups arborio or carnaroli rice
- 6 cups vegetable stock -warm
- 1 batch marinated artichoke hearts (about a dozen)
- 1/2 cup onion or leeks - finely chopped
- 1/4 cup dry white wine
- 2 tbsp salted butter
- 2 tbsp extra virgin olive oil
- 1 organic lemon -j uiced and zested
- 1/4 cup parmigiano-reggiano or mascarpone cheese - optional
- 4 tbsp fresh thyme and basil leaves
- 1 pinch sea salt + more to taste
- freshly cracked black pepper to taste
Instructions
- Prepare the marinated artichoke hearts according to this recipe.
- Heat up the vegetable stock and season to your taste with the sea salt.
- In a large skillet over medium low flame melt 1 tablespoon of the butter and one of olive oil. Add the onion or leeks and sautéed together until translucent.
- Stir in the risotto rice and toss to coat in the oils. Toast for a minute or so then hit it with the white wine.
- Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer. Make sure to stir well every time you add more stock and never let the rice dry out completely before adding more liquid.
- The risotto is done in about 30 minutes, once the grains are al dente, they still have a little bite to them and not mushy.
- Remove from heat and stir in the pureed artichoke hearts, parmesan cheese and 1 tablespoon of the remaining butter.
- Add a little more warm stock, 2 tablespoons of lemon juice then stir again and cover with a lid and allow to sit for 3 minutes. If needed you can add a little more stock just before serving to help loosen it a little more.
- Divide between 4 plates and serve with the reserved artichoke hearts on top, lemon zest, a drizzle of olive oil, black pepper and the fresh thyme and basil.
Nutrition
Calories: 142kcal | Carbohydrates: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1472mg | Potassium: 10mg | Sugar: 3g | Vitamin A: 930IU
More Risotto Recipes:
Seafood Risotto
Truffle Risotto
Pea Goat Cheese Risotto
What a beautiful dish! I love risotto but I have yet to try it with artichoke and lemon. Will be trying this lovely recipe over the summer. Thanks for sharing!
Thanks Rosa, I just love the lemon artichoke combo, I really think you might just like it too 🙂 Report back! ~ Florentina
Beautiful. This is exactly the kind of risotto I would make for myself, but my husband dislikes artichoke hearts. He’s never eaten one, but he thinks he dislikes them. So sad.
Haha! Hi Mimi, I’ve heard that before, I usually just trick them calling them some mad up name 😉 Xo’s
Tried this on my picky husband. He loves it. Thinking maybe chicken added would make it an easy, light main course!?!