Easy Artichoke Risotto

Name: Easy Artichoke Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 (580 mL) jar artichokes, drained well, such as Fratepietro; 5 tablespoons olive oil, divided; 2 shallots, chopped; 1 3/4 teaspoons Dario Tuscan salt, divided; 1 1/2 cups carnaroli rice, such as Riso Buono; 2 1/2 cups low sodium chicken broth; 1 1/2 cups water; 1 tablespoon freshly squeezed lemon juice; 1 cup freshly grated Parmigiano Reggiano, plus more for garnish; 3 tablespoons chopped chives, optional

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Photo Credit: Elizabeth Newman

15 MINPrep Time

35 MINCook Time

4 to 6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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Packed with Italian artichokes, this risotto uses minimal ingredients with maximum flavor results. No wine necessary in this risotto; between the briney sweet artichokes, bright lemon and Parmigiano Reggiano from Italy, it’s a perfectly balanced and truly delicious side dish for spring.

Easy Artichoke Risotto

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

35 minutes

Calories

625

Author:

Giadzy

Ingredients

1 (580 mL) jar artichokes, drained well, such as Fratepietro

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5 tablespoons olive oil, divided

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2 shallots, chopped
1 3/4 teaspoons Dario Tuscan salt, divided

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1 1/2 cups carnaroli rice, such as Riso Buono
2 1/2 cups low sodium chicken broth
1 1/2 cups water
1 tablespoon freshly squeezed lemon juice
1 cup freshly grated Parmigiano Reggiano, plus more for garnish

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3 tablespoons chopped chives, optional

Instructions

Quarter 3 of the artichoke hearts and set aside for garnish. Roughly chop the remaining artichokes.
Set aside the 2 ½ cups of chicken broth, and season it with 1 1/4 teaspoons of Dario Tuscan salt. Stir to combine.
Heat a medium Dutch oven over medium heat. Add 3 tablespoons olive oil and heat another 30 seconds. Add the shallots and the remaining 1/2 teaspoon Dario Tuscan salt. Cook, stirring often until the shallots are soft and fragrant, about 2 minutes. Add the rice and cook, stirring often, until the kernels are translucent and beginning to toast, another 2 to 3 minutes.
Stir in 1 1/2 cups of the seasoned broth. Cook, stirring often, until the broth is almost completely absorbed, about 7 minutes. Stir in the remaining cup of broth and mix often until almost fully absorbed once again. Stir in the 1 ½ cups of water and cook, stirring often until the liquid is thick and clinging to the rice, another 7 to 10 minutes. The rice should be tender all the way through with just a slight bite.
Stir in the lemon juice and the artichokes. Vigorously stir in the parmesan cheese, remaining 2 tablespoons olive oil, and chives if using. The rice should still have movement in the pan, like lava. If it is too thick, add a splash more water to thin it slightly. Taste and season with more Tuscan salt if necessary. Spoon the risotto in to 4 bowls. Top each bowl with 3 artichoke quarters, a sprinkling of parmesan and more chives if desired.