Artichoke Lemon Risotto Recipe

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A summery lemon artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, creamy parmesan, perfumed thyme and fresh basil.

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Ingredients

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Prepare the marinated artichoke hearts according to this recipe.

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Heat up the vegetable stock and season to your taste with the sea salt.

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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.

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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.

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Once the wine has been almost fully absorbed start adding in the stock a ladleful at a time while maintaining a constant gentle simmer.

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Artichoke Lemon Risotto Recipe

A summery lemon artichoke risotto or Risotto ai Carciofi, with bright notes of zesty lemon, creamy parmesan, perfumed thyme and fresh basil.

Ingredients

Arborio or carnaroli rice Vegetable stock Artichoke hearts Onion or leeks White wine Salted butter Virgin olive oil Lemon Parmigiano-reggiano or mascarpone cheese Thyme and basil leaves Sea salt Black pepper

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.

Swipe Up

for the full recipe

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