Artichokes Risotto With A Good Extra Virgin Olive Oil

It’s artichokes season in Italy, specifically the Roman variety we love so much. That makes it perfect to share a new risotto recipe with this delicious vegetable.

In case you didn’t know, Roman artichokes are extra tender, high in fiber and iron, and also rich in potassium. So if you’re trying to get more healthy food into your diet, this is a recipe to save and try this Spring.

If you can’t get your hands on Roman artichokes, you can use globe artichokes. They will give you similar nutritional properties, with the main difference that the latter are richer in fiber and less tender, while the Roman ones are richer in antioxidants.

With all of that said, here’s our easy artichokes risotto recipe.

Because this recipe is so simple and there are no particularly strong flavour profiles, having a rich, fruity and delicious extra virgin olive oil like Belmorso, is going to impart the flavour this dish needs. You can shop our most popular Extra Virgin Olive Oil here.

Easy Risotto Recipe With Artichokes

Ingredients

• 300 gr uncooked rice
• 4 Roman artichokes or the variety you can find
• parmesan cheese
• a little butter (optional)
• homemade broth ready made or a few vegetables to make it from scratch
• 1 lemon (juice and optional lemon zest)
• Belmorso Extra Virgin Olive Oil

How to make it

1. Unless you already have some, start with making your homemade vegetable broth. Use your favourite vegetables, or the ones that you have at home.
2. We used an onion, a carrot, a potato, a piece of fennel, and celery. Once your vegetable broth is ready, you will only need the broth. If you’d like to, you can freeze those vegetables and use them for another recipe, so that nothing gets wasted.
3. While your broth cooks, you can clean your artichokes. Make sure to wear a pair of gloves because artichokes make your hand go brown. Peel your artichokes, and cut them into strips. Add them to a bowl, and squeeze the lemon juice over them, to prevent them from going dark.
4. It’s time to start making the risotto.
5. Add the rice to toast in your pot until golden and aromatic, almost popping, but not burnt. Use a drizzle or two of Belmorso EVOO.
6. Next, add a ladle of homemade broth and your cleaned and cut artichokes.
7. Feel, free to also add some white wine, and let it evaporate. We are skipping the wine, today.
8. You can now season to your taste.
9. And continue adding the broth, one ladle at a time, and mixing the rice regularly.
10. When the rice has finished absorbing all the broth, but it’s not dry, add the grated parmesan.
11. You can also add the butter or not, and even grate some lemon zest.
12. Mix and serve.

Try Another Italian Risotto Recipe

You can find all our risotto recipes here, including salad and baked rice options.