https://www.lifestylefood.com.au/recipes/25555/artichoke-and-broad-bean-risotto

LifestyleFOOD.com.au

This creamy risotto is made with white wine, parmesan and chives. 

Ingredients

  • 6 baby purple artichokes

  • 1 lemon, halved

  • 200ml/7floz extra virgin olive  oil

  • 25g/1oz butter

  • 2 shallots, finely chopped

  • 1 garlic clove, finely chopped

  • 3 sprigs fresh thyme, leaves only

  • 100g/3½ oz risotto rice

  • 200ml/7fl oz white wine

  • 750ml/1¼ pints chicken or vegetable stock

  • 150g/5oz double podded broad beans

  • 4 heaped tbsp grated parmesan, plus extra to serve

  • 2 tbsp chives, finely chopped

  • ½ lemon, zested and juiced

  • 50ml/2floz double cream

  • salt and freshly ground black pepper

  • 1 chive flower, leaves separated

Method

  • 1.

    Peel the stalks from one artichoke, then cut the top third off of the bulb and discard. Immediately rub with the cut lemon, then repeat with the other artichokes.

  • 2.

    Put 200ml/7floz water into a sauté pan then add the olive oil and bring to a simmer. Cut the artichokes in half lengthways then add to the pan, cover with a lid and simmer for 10-15 minutes until tender – check with the tip of a knife to see if they are cooked through, there should be no resistance.

  • 3.

    Remove from the heat and cool slightly before cutting in half lengthways.

  • 4.

    Heat a sauté pan until medium hot, add a knob of the butter, the shallots, garlic and thyme and cook for a couple of minutes without colour. Tip in the rice and stir well, then add the wine and cook until reduced to nothing.

  • 5.

    Add a couple of ladlefuls of stock at a time and bring to a simmer, stirring occasionally, until the rice has absorbed all the stock, then add some more and continue to cook. After 5-6 minutes  add the broad beans and cook until all the stock has been used and the rice is tender; it should take 12-15 minutes.

  • 6.

    When the rice is cooked through, add the artichokes, parmesan, chives, lemon zest and cream and season to taste. Add a little more stock if needed to keep the risotto loose.

  • 7.

    Serve with extra parmesan grated over the top and some chive flower leaves.

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