Risotto with artichokes and potatoes

Name: Risotto with artichokes and potatoes
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: Carnaroli rice 1 ¼ cup; Artichokes to clean 4; New potatoes 0.55 lb; Butter 3 ½ tbsp; Prosciutto crudo 4.25 oz; Lemons 1; Vegetable broth 6.3 cups; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese 1.75 oz

it de fr es br

586

Calories per serving

Gluten Free

Energy Kcal 586
Carbohydrates g 63.5
of which sugars g 4.7
Protein g 22
Fats g 27.1
of which saturated fat g 11.54
Fiber g 12.8
Cholesterol mg 63
Sodium mg 1820

Difficulty: Easy
Prep time: 30 min
Cook time: 50 min
Serving: 4

PRESENTATION

So here's the thing: risotto with artichokes and potatoes really comes alive in spring. And look, Northern Italy—places like Lombardy and Piedmont—gets this right as the weather warms up. This dish? It's a mix of traditional risotto charm and clever twists. You've got tender sautéed artichokes and golden roasted new potatoes, which is great. It’s special yet comforting.

Honestly, you'll love the crispy prosciutto crudo strips on top. They add that salty crunch you just cannot find in other artichoke and potato risotto recipes. And here's the deal: the standout is the mantecatura. This Italian trick—stirring in butter and cheese at the end—makes everything creamy and rich, you know?

Plus, it's not just for Sunday lunches—though it's perfect then. Really, it's for any night when you crave something moist, savory, and way way unique. The crispy prosciutto, paired with those gentle flavors of artichokes and potatoes, means each bite is layered and—frankly—never dull.

And here's the thing: it goes amazingly with a light spring salad or some crusty bread. Italian risotto fans? They'll tell you the balance of every flavor is key. For sure. Nothing gets lost, each ingredient just shines.

If you're exploring new potato risotto ideas, or you're over those heavy winter meals, this artichoke and potato risotto has got you covered. Seriously, with every spoonful, you get those soft, rich textures and all that makes Italian springtime cuisine so inviting—it's just so so good. Pretty much. And truthfully, it's all about healthy, satisfying, seasonal cooking.

INGREDIENTS: Carnaroli rice 1 ¼ cup (340 g); Artichokes 4 - to clean; New potatoes 0.55 lb (250 g); Butter 3 ½ tbsp (50 g); Prosciutto crudo 4.25 oz (120 g); Lemons 1; Vegetable broth 6.3 cups (1.5 l); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Parmigiano Reggiano PDO cheese 1.75 oz (50 g)

Preparation

How to prepare Risotto with artichokes and potatoes

To prepare the risotto, wash, dry, and cut the new potatoes into slices about 0.08 inches 1, place them on a baking sheet lined with parchment paper, and season them with salt 2 and oil 3. Bake them in a preheated oven at 392°F for 30 minutes.

Meanwhile, clean the artichokes: cut off part of the stem 4, remove the outermost leaves 5, and the tip 6.

With a small knife, peel the remaining stem to remove the tougher outer part 7. Cut the artichokes into quarters 8 and then each into 16 wedges 9.

Keep them in a bowl with water and lemon juice to prevent them from darkening 10. Meanwhile, cut the prosciutto into strips 11, and place it in a very hot pan 12.

Brown it well over high heat. When it is crispy 13, place it on a plate with absorbent paper 14 and set it aside. Heat a drizzle of oil in the same pan 15

add the artichokes 16 and cook them over high heat (it will take about 6-7 minutes) and salt them. When they are well colored 17, turn off the heat and set them aside. Meanwhile, the potatoes will have cooked, remove them from the oven 18 and keep them at room temperature.

Start cooking the risotto. In a saucepan, heat a drizzle of oil 19, add the rice 20, and toast it for a few minutes. Deglaze with a ladle of vegetable broth 21

Add ¾ of the artichokes, keeping the rest for serving. Continue cooking the rice for about 15 minutes, stirring occasionally and adding a ladle of broth each time the rice starts to dry out 23, salt to taste 34.

When cooking is complete, turn off the heat and adjust the seasoning with salt and pepper 25. Cream with butter 26, Parmesan 27, and stir.

Finish by adding the roasted potatoes 28 and gently mix 29. Plate your rice and top with some artichoke wedges, potato slices, and crispy prosciutto. Your risotto with artichokes and potatoes is ready to be served hot!