Personally I prefer this risotto without parmesan but with exceptional oil that is obviously enhanced by artichoke.
Ingredients
- 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
Proceedings
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
Hello and thank you for stopping by Mediterranean Book, our family's recipes blog. Here you'll find a lot of Mediterranean recipes, all tested by me, Valeria Forte, my family or friends. 
