This creamy risotto is made with white wine, parmesan and chives.
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.
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.
Remove from the heat and cool slightly before cutting in half lengthways.
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.
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.
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.
Serve with extra parmesan grated over the top and some chive flower leaves.
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