Artichoke Risotto

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Prep. 10 min

Total 30 min

4 portions

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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