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Artichoke Risotto
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Prep. 10 min
Total 30 min
4 portions
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Ingredients

  • Parmesan cheese cut into pieces (1 in.)
    1 ½ oz
  • shallot
    1 ½ oz
  • extra virgin olive oil
    1 ½ oz
  • artichokes peeled (10.5 oz if to be cleaned) cut into wedges
    5 oz
  • salt plus extra to season artichokes, to taste
    ½ - 1 tsp
  • ground black pepper to season, to taste
  • arborio rice
    11 oz
  • dry white wine
    2 oz
  • vegetable stock
    28 - 29 oz
  • unsalted butter
    ½ oz

Difficulty

easy

Nutrition per 1 portion

Sodium 650.6 mg
Protein 14 g
Energy 1993.9 kJ / 476.6 kcal
Fat 16.2 g
Fibre 4 g
Saturated Fat 5.2 g
Carbohydrates 69 g

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