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🍽️ Creamy Risotto with Artichokes

644 kcal · 30 min · 4 servings

Ingredients

• 8 small artichokes
• 2 tsp lemon juice
• 1 onion
• 80 g dried tomatoes
• 2 tbsp olive oil
• 2 tbsp butter
• 350 g risotto rice
• 125 ml dry white wine
• 1 l vegetable broth
• 50 g freshly grated parmesan
• salt
• pepper (from the mill)
• freshly grated parmesan (for sprinkling)
• parsley (for garnishing)

Instructions

1. 1. Rinse the artichokes under running water.
2. 2. Peel off the tough outer leaves.
3. 3. Remove the bristly fibers in the center (the choke).
4. 4. Cut the artichokes in half lengthwise.
5. 5. Separate the halves into wedges.
6. 6. Drizzle 1 to 2 teaspoons of lemon juice over them.
7. 7. Peel the onion.
8. 8. Dice the onion into very small cubes.
9. 9. Finely chop the tomatoes.
10. 10. Heat 1 tablespoon of oil in a pot.
11. 11. Fry the artichokes until golden brown.
12. 12. Remove the artichokes from the pot and set them aside.
13. 13. Add the remaining oil and 1 tablespoon of butter to the same pot.
14. 14. Sauté the onion cubes and tomatoes briefly.
15. 15. Add the risotto rice.
16. 16. Stir the rice briefly.
17. 17. Deglaze the pot with white wine.
18. 18. Let the wine liquid reduce.
19. 19. Pour in some hot broth until the rice is covered.
20. 20. Stir the rice occasionally.
21. 21. Add more broth gradually.
22. 22. Cook the rice for 15 to 20 minutes.
23. 23. The rice should be creamy but still firm to the bite.
24. 24. Add the artichokes back to the pot during the last 6 to 8 minutes.
25. 25. Stir the remaining butter into the finished risotto.
26. 26. Stir the grated Parmesan into the risotto.
27. 27. Season the risotto with salt to taste.
28. 28. Season the risotto with pepper to taste.
29. 29. Add a little lemon juice if desired.
30. 30. Serve the risotto on deep plates.
31. 31. Sprinkle the dish with some Parmesan.
32. 32. Garnish the risotto with fresh parsley.

Nutrition per serving

• kcal: 644
• Protein: 27 g · Fett/Fat: 18 g · Carbs: 86 g