James Martin garnishes this fresh spring risotto with sautéed lemon segments for added zing.


  • large knob butter

  • 2 shallots, finely chopped

  • vegetable stock

  • 125g arborio risotto rice

  • splash white wine

  • 85-100g fresh podded peas

  • 2 globe artichokes, finely sliced on mandolin and preserved in lemon water

  • 2 tbsp mascarpone

  • squeeze lemon juice

  • handful finely grated Parmesan

  • To serve

  • Olive oil, for frying

  • 1 lemon, peeled and cut into segments

  • 1 shallots, finely sliced

  • 1 globe artichoke, finely sliced

  • handful parsley

  • handful finely grated Parmesan


  • 1.

    Heat the butter in a large pan and gently fry the shallots for a few minutes to soften. Meanwhile bring a pan of vegetable stock to the boil and leave to simmer while you cook the risotto.

  • 2.

    Add the risotto rice to the shallot pan and stir to coat the grains in the butter. Pour in a generous splash of white wine and cook out for a minute.

  • 3.

    Pour in a little vegetable stock and cook, stirring until the stock is absorbed. Continue this process, adding a ladleful of hot stock as necessary, for 10-12 minutes.

  • 4.

    Stir in the fresh peas and finely sliced artichoke hearts to the risotto and continue to cook for another 5-6 minutes, adding more stock as you go.

  • 5.

    Once the risotto is cooked but still al dente, stir in the mascarpone. Take off the heat and add a squeeze of lemon juice to taste. Season with salt and pepper and stir through the parmesan.

  • 6.

    To serve: in a separate pan, heat a little olive oil and gently fry the lemon segments with the shallot and artichoke slices for a few minutes. Stir in the handful of parsley and season.

  • 7.

    Spoon the risotto onto serving plates. Scatter the lemon, shallot and artichoke mixture on top and finish with a little extra grated parmesan.


Recipe reproduced with permission of Good Food Channel.

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