Artichoke and Parmesan Risotto Recipe
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup chopped artichoke hearts
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Heat the olive oil and butter in a large saucepan over medium heat. Add the onions and garlic and cook until the onions are translucent, stirring occasionally.
- Add the rice and stir until the grains are coated with oil and translucent around the edges.
- Pour in the wine and stir until it is absorbed into the rice.
- Add the chopped artichoke hearts and 1 cup of broth. Cook, stirring frequently, until the broth is absorbed into the rice.
- Continue adding broth, one cup at a time, stirring frequently until each cup of broth is absorbed before adding the next. Cook until the rice is tender and creamy but still firm, about 20-25 minutes.
- Remove from heat and stir in the Parmesan cheese, salt, and black pepper. Serve warm.
If you’re looking for a delicious and healthy dish, then Artichoke and Parmesan Risotto should be at the top of your list. This Italian dish is not only loaded with flavor, but it’s also easy to prepare. The creamy risotto is bursting with the tangy flavor of Parmesan cheese and tender artichoke, making it the perfect comfort food.
One of the best things about risotto is that it’s so versatile. You can customize it with whatever ingredients you like. You can add meat, seafood, or vegetables to elevate this dish. I personally love the taste of artichoke and Parmesan cheese, so I keep this recipe simple with these two ingredients.
A little tip to make this recipe even more exciting is to fry the leftover risotto into crispy balls for a perfect crispy, savory appetizer. Once you’ve tried this recipe, you’ll want to make it again and again. So don’t waste any more time and give this recipe a try today!