Risotto with Artichokes

Personally I prefer this risotto without parmesan but with exceptional oil that is obviously enhanced by artichoke.


  • 4 Artichokes
  • Rice 320 gr.
  • 2 cloves garlic
  • 1 bunch parsley
  • 4 tablespoons extra virgin olive oil
  • Vegetable sauce
  • 8 teaspoons Parmesan
  • Lemon
  • Salt and pepper

1. Clean the artichokes, cut into 4 pieces, wash and soak in acidulated water (lemon juice).
2. Put in a saucepan 1 tablespoon olive oil, drained artichokes, chopped parsley, squiized garlic and enough water to cover, salt, pepper and cook per20/30 minutes.
3. Let cool and then mash or shake it.
4. Prepare the boiling broth.
5. Take a saucepan, put the creamy froth, heat it and proceed to make the risotto as usually do.
6. When cooked, add the raw oil, more pepper, stir well and let rest for 2 minutes.
7. Serve the Parmesan separately.

Nutritional Values

  • Cholesterol 4
  • Calories 414
  • Lipids 12
  • Protein 9