Artichoke risotto (Risotto ai carciofi)

Perfectly oozy & comforting

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Artichoke risotto (Risotto ai carciofi)

Artichoke risotto (Risotto ai carciofi)

Serves 6
Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 509 25%
  • Fat 20.8g 30%
  • Saturates 11g 55%
  • Sugars 4.3g 5%
  • Salt 2.7g 45%
  • Protein 14.8g 30%
  • Carbs 58.2g 22%
  • Fibre 2.6g -
Of an adult's reference intake
Recipe From

Jamie's Italy

By Jamie Oliver
Tap For Method

Ingredients

  • 6 small violet artichokes
  • 1 lemon
  • 1 x risotto bianco
  • ½ a bunch of fresh mint , (15g)
  • extra virgin olive oil
  • Parmesan cheese , for grating
Tap For Method
Recipe From

Jamie's Italy

By Jamie Oliver
Tap For Ingredients

Method

  1. Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
  2. Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked.
  3. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.
  4. Pick and tear up the mint leaves. Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil.
  5. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.
Recipe From

Jamie's Italy

By Jamie Oliver