Italian Artichoke Risotto Recipe

Italian Artichoke Risotto Recipe

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 1 1/2 cups frozen artichoke hearts, thawed and chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 41/2 cups hot vegetable broth
• salt and freshly ground black pepper
• 1/4 cup chopped fresh basil

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the artichoke hearts and garlic
3. Cover and cook until softened, for 5 minutes
4. Add the rice and stir to coat with oil
5. Add the wine and stir gently until liquid is absorbed
6. Add the broth 1 cup at a time, stirring until liquid is absorbed before each addition
7. Add salt and pepper to taste
8. Simmer until the rice is soft and the consistency is creamy
9. Add the basil and taste, adjusting seasonings if necessary
10. Serve immediately

Full List of Italian Recipes
Full List of Grain Recipes