Risotto with artichokes
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Serves:     people
Notes from Anna

Creamy and comforting, this quick and easy risotto makes a great midweek supper.  It works well also as a substantial starter for an informal gathering, followed by a light fish course.  It serves 6 as a starter.



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  1. Peel and finely chop the shallot. Peel and crush the garlic. Wash and chop the parsley. Drain the artichokes.
  2. Heat the oil in a wide saucepan over a low heat and gently brown the shallot. Add the garlic and parsley and stir for 1 minute. Add the artichokes, stir and cook for 5 minutes.
  3. Make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  4. Turn the heat down under the artichokes. Add the rice and stir well to coat.
  5. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  6. Add a generous grind of black pepper, the parmesan and butter. Stir all the ingredients together, cover with a lid and leave to rest for a couple of minutes.
  7. Serve with extra parmesan.

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