Risotto with Artichokes

Name: Risotto with Artichokes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Vegetable broth 4 ¼ cups; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste; Artichokes Sardinian (about 4) 1.3 lbs; Shallot 0.9 oz; Vegetable broth 1 cup; Extra virgin olive oil to taste; Fine salt to taste; Butter cold 2.1 oz; Parmigiano Reggiano PDO cheese (to grate) 2.1 oz

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Artichoke risotto is this amazing dish from Northern Italy. Perfect for spring—or, you know, whenever you're craving something cozy. The magic is really in those fresh artichokes, cut in all sorts of ways to give you a mix of tender hearts and kinda crispy stems. It's about slow-cooking them in broth. This deepens the flavors and, when you add the rice, it all blends into one super creamy artichoke risotto. In places like Lombardy and Veneto, it's the arborio rice that’s key, making it moist and silky. Seriously good. It is a favorite first course for Italian family dinners—each bite feels like a celebration of spring.

And listen, starting with white wine? It adds just the right gentle kick, while melting in parmesan cheese at the end gives an unbeatable finish. Throughout Northern Italy, folks add personal touches like lemon zest or fresh herbs. Really makes those artichokes pop. Tradition’s important, but this easy artichoke risotto recipe lets home cooks personalize. Some folks want extra cheese for a creamy vibe, while others keep it light. Pretty much.

That golden hue from a good broth and a tangy hint of lemon make each bowl vibrant. So, serving this dish encourages everyone to savor the moment together—which is great, especially if you’re eyeing a vegetarian risotto that shows off the season. The combo of homemade risotto and fresh artichoke flavor turns any dinner into something memorable—no question. Comforting but not heavy, it ticks all the boxes and brings everyone to the table with smiles.

Whether you're new to Italian cooking or have been doing it for years, this recipe is sure to please. Really, it’ll become a regular in your meal rotation. So, gather those ingredients and enjoy crafting this really, really good dish that’s got the heart and soul of Northern Italian cuisine. Seriously.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Vegetable broth 4 ¼ cups (1 l)

Thyme 2 sprigs

Fine salt to taste

Black pepper to taste

For the artichokes: Artichokes 1.3 lbs (600 g) - Sardinian (about 4); Shallot 0.9 oz (25 g); Vegetable broth 1 cup (250 g); Extra virgin olive oil to taste; Fine salt to taste

For stirring: Butter 2.1 oz (60 g) - cold; Parmigiano Reggiano PDO cheese 2.1 oz (60 g) - (to grate)

Preparation

How to prepare Risotto with Artichokes

To prepare the artichoke risotto, first focus on How to clean artichokes: cut the stem and remove the outer and tougher leaves 1. Peel the stem to remove the tougher part 2, then remove the tips with a sharp cut 3.

Cut the artichokes in half 4, remove the internal fuzz 5, and slice them into wedges 6.

Finely chop the artichoke stems 7 and the shallot 8. Place the shallot in a pan with the oil 9, add salt, and gently sauté for a few minutes, stirring often.

Add the artichokes and stems to the pan 10 and briefly sauté them, then pour in a ladle of broth, and cook over medium-low heat for about 30 minutes, adding more broth as needed 11. After 20 minutes, place the rice in a pot 12.

Add salt 13 and toast the rice dry for about 3 minutes. Then add the vegetable broth 14 and cook, adding a ladle of broth each time the previous one is absorbed by the rice. When there are 2 minutes left to the end of cooking, add the artichokes to the pot 15 and finish cooking.

Turn off the heat and stir in the grated cheese 16 and butter 17, then add pepper to taste 18.

Plate the dish 19 and finish with a few thyme leaves 20. Your artichoke risotto is ready to be served 21!

Storage

It is recommended to consume the artichoke risotto as soon as it's ready. If necessary, you can store it in the fridge for up to one day in an airtight container.