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Artichoke Risotto

Artichoke Risotto


Procedure: 1 hour 5 minutes

Cooking: 40 minutes

People: 4 







  1. Drain the artichokes to remove oil excess. Chop them in quarters and set aside.
  2. Bring olive oil to heat, brown 1 clove of garlic, remove it and add the artichokes. Salt them, let them flavor over medium heat and then add 320 g of Arborio type rice. Toast it for 1 minute and sprinkle it with a little boiling vegetable broth.
  3. Continue cooking for 18 minutes, occasionally adding a ladle of broth and mixing it often. Season with salt.
  4. Stir the artichoke risotto with the remaining 30 g of butter, pepper to taste and finish with fresh parsley


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