Artichoke risotto is a beautiful dish based on the classic risotto bianco and a mix of fine mediterranean ingredients.
This recipe serves for 4.
All you need:
Lamb Brand Arborio rice 200g
Lamb Brand Table Salt 1 tsp.
Lamb Brand Dry Chives 1 tsp.
Lamb Brand Dry Mint 1 tsp.
Lamb Brand Black Pepper ¼ tsp
Vegetable Stock 800ml
Artichoke Hearts 250g, cut into bite-size wedges
Dry White Wine 240ml
Fresh / Frozen Peas 75g
Olive Oil 60ml
Feta Cheese 50g, crumbled
Small Shallots 2, finely chopped
Unsalted Butter 1 tbsp.
Juice of ½ lemon
All you have to do:
1. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat.
2. Add the artichoke hearts and reduce the heat to medium high.
3. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
4. To the same pan, add the remaining olive oil, the butter and shallots and cook for 1 minute, stirring regularly.
5. Add the rice and salt and stir with a wooden spoon to coat with oil.
6. Continue to cook for 3 minutes, or until the rice is sizzling.
7. Add the wine and cook, stirring, until it is almost completely absorbed.
8. Now begin adding the stock, one ladleful at a time, stirring frequently between additions.
9. After the first 2 ladlefuls are almost entirely absorbed, add the next.
10. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all.
11. Stir in the peas, feta, chives, mint and pepper.
12. Gently stir in the artichoke hearts and the lemon juice.