Artichoke risotto is a creamy and delicious vegetarian dish that enhances the delicate, earthy flavor of fresh artichokes. Just like artichoke pasta, this recipe makes the most of their rich taste.
The artichokes are first stewed with EVO oil, onion, and garlic, then combined with rice for a perfectly creamy texture.
The risotto follows the classic method: start with a flavorful vegetable broth, sauté the onion and garlic, add the artichoke hearts, toast the rice, and cook slowly with broth. Finish with butter and grated cheese for extra creaminess.
For the best artichoke risotto, use only fresh artichokes, never frozen or preserved. Choose any variety, but make sure they’re in season, typically from January to March.
Two secrets for success: use high-quality rice like Carnaroli, Arborio, or Vialone Nano, and stick to the artichoke hearts for a tender, flavorful result.
This easy artichoke risotto recipe is perfect for a comforting, seasonal Italian meal that will impress your guests.
Ingredients
Prep Time: 20 Min | Cook Time: 30 Min | Servings: 4
- 1 liter (4 cups) vegetable broth
- 320 g (10 oz) rice. Choose between Carnaroli, Arborio or Vialone Nano
- 4 fresh artichokes
- 2 cloves of garlic
- 1 small onion
- 40 g (3 tablespoons) Parmigiano Reggiano
- ½ lemon
- Salt, to taste
- 4 tablespoons Extra Virgin Olive Oil
- 50 g (~½ stick) unsalted butter
Kitchen Tools and Equipment
- To make Creamy Artichoke Risotto Recipe, first of all you need a cutting board on which to clean and cut all the artichokes and also a sharp knife for vegetable.
- If you have chosen a variety of artichokes with thorns, we recommend using sturdy gloves, such as gardening gloves, to clean them.
- Next you'll need a non-stick pan to stew the artichokes. The pan must be large enough to hold both the artichokes and the rice, which increases in volume as it cooks.
Instructions
BEFORE YOU START: First, prepare a vegetable broth. You can make it the day before and store it in the refrigerator. The cooking time does not include making the broth.
Step 1) - Start cleaning the artichokes by removing the tough outer leaves and cutting off the sharp tips. Trim the stem, peeling away the outer layer, and keep only the tender inner part.
Cut the artichoke hearts in half, then into quarters. Remove the fuzzy inner choke and any remaining thorns. Slice each quarter into thin strips.
Step 2) - Prepare a bowl of fresh water with lemon juice. This will help prevent the artichokes from turning brown. As you clean them, immediately place them in the bowl.
Then, finely chop the onion and peel two cloves of garlic.
Step 3) - In a large non-stick pan, heat some olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until fragrant and slightly softened.
Drain the artichokes well and add them to the pan. Sprinkle with a little salt to taste and cook over low heat for about 10 minutes, stirring occasionally.
Step 4) - Remove the garlic cloves and add the rice to the pan. Let it toast for 2 minutes, stirring well to coat it with the flavors of the artichokes.
Start cooking the risotto by adding the hot broth a little at a time. Wait for the liquid to be absorbed before adding more. Stir from time to time.
This process will take about 15-18 minutes, depending on the type of rice you have chosen.
Step 5) - When the rice is perfectly cooked, turn off the heat.
Stir in the butter and grated Parmigiano Reggiano, mixing vigorously to create a rich and creamy consistency.
Serve the artichoke risotto immediately, hot and creamy, with an extra sprinkle of Parmigiano Reggiano if desired. Buon appetito!
YOU MUST ALSO TRY:
- Italian Stuffed Artichokes
- Roman Style Artichokes (Carciofi alla Romana)
- Artichoke Casserole
- Artichoke Salad with Parmigiano Cheese
Storage
Artichoke risotto is best enjoyed fresh, while it's still creamy and warm. If you have leftovers, store them in a sealed container in the refrigerator for up to one day.
Tips
This artichoke risotto recipe is simple to make and perfect from winter to spring, when artichokes are at their peak—fresh, tender, and full of flavor.
For the best results, always use fresh artichokes. Their delicate, earthy taste is key to making this dish truly delicious.
You can choose any fresh variety available, such as Green Globe, Spinoso Sardo, Romanesco, or any other type you find at your local market. The most important thing is to clean them properly: remove the tough outer leaves, trim the tips, and keep only the tender hearts and the softest part of the stem.
Taking the time to prepare the artichokes carefully makes all the difference in creating a risotto that is rich, creamy, and packed with authentic Italian flavor.
Variations
SAFFRON: If you want to enhance your artichoke risotto while keeping it vegetarian, you can add saffron, which pairs beautifully with artichokes, giving the dish a rich color and aroma.
MUSHROOMS: Another great option is adding mushrooms, which bring extra depth and texture.
LEMON: For a fresh and citrusy touch, try sprinkling a little grated lemon zest over the risotto before serving.
HERBS: Many people also like to finish the dish with chopped parsley or a pinch of dried thyme for extra fragrance.
CHEESE: For a bolder, saltier flavor, you can replace Parmigiano Reggiano with Pecorino Romano, which has a sharper and more intense taste.
MEAT: If you'd like to adapt this risotto for a meat-based menu, you can sauté sausage, bacon, or diced speck along with the onion at the beginning. These ingredients will add a rich, smoky flavor that pairs well with the creamy rice and artichokes.
SEAFOOD: For a seafood variation, prawns or squid are often added to artichoke risotto. This combination is light, elegant, and incredibly flavorful. Since prawns and squid cook quickly, add them toward the end of cooking so they stay tender.
If you prefer a stronger seafood flavor, you can cook the prawns or squid separately. Simply season them with olive oil, garlic, salt, and fresh herbs, then add them to the risotto at the very end. This method enhances the dish with deeper, well-developed flavors while keeping the seafood perfectly cooked.
Recipe Card
Italian Artichoke Risotto Recipe
Ingredients
- 1 liter vegetable broth - 4 cups
- 320 g rice - 10 oz
- 4 artichokes - fresh
- 2 cloves garlic
- 1 onion - small
- 40 g Parmigiano Reggiano - 3 tablespoons
- ½ lemon
- salt - to taste
- 4 tablespoons Olive Oil - Extra Virgin
- 50 g unsalted butter - ~½ stick
Instructions
- Start cleaning the artichokes by removing the tough outer leaves and cutting off the sharp tips. Trim the stem, peeling away the outer layer, and keep only the tender inner part.
- Cut the artichoke hearts in half, then into quarters. Remove the fuzzy inner choke and any remaining thorns. Slice each quarter into thin strips.
- Prepare a bowl of fresh water with lemon juice. This will help prevent the artichokes from turning brown. As you clean them, immediately place them in the bowl.
- Then, finely chop the onion and peel two cloves of garlic.
- In a large non-stick pan, heat some olive oil over medium heat. Add the onion and garlic and sauté for about 2 minutes until fragrant and slightly softened.
- Drain the artichokes well and add them to the pan. Sprinkle with a little salt to taste and cook over low heat for about 10 minutes, stirring occasionally.
- Remove the garlic cloves and add the rice to the pan. Let it toast for 2 minutes, stirring well to coat it with the flavors of the artichokes.
- Start cooking the risotto by adding the hot broth a little at a time. Wait for the liquid to be absorbed before adding more. Stir from time to time.
- This process will take about 15-18 minutes, depending on the type of rice you have chosen.
- When the rice is perfectly cooked, turn off the heat.
- Stir in the butter and grated Parmigiano Reggiano, mixing vigorously to create a rich and creamy consistency.
- Serve the artichoke risotto immediately, hot and creamy, with an extra sprinkle of Parmigiano Reggiano if desired. Buon appetito!
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