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Main course · Italian

Risotto ai Carciofi (Artichoke Risotto)

40 min Serves 4 ~465 kcal/serving ~£4.50 (£1.13/serving) Gluten-freeKid-friendlyVegetarian

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Ingredients

  • 400 g tinned artichoke hearts, drained
  • 320 g arborio risotto rice
  • 1 onion, finely chopped
  • 1 garlic cloves
  • 100 ml white wine
  • 1000 ml vegetable stock
  • 60 g parmesan, grated
  • 20 g butter

Nutrition (per serving)

Calories
465 kcal
Protein
15.2 g
Carbohydrate
71.5 g
of which sugars
4 g
Fat
9.8 g
of which saturates
5.7 g
Fibre
6.7 g
Salt
3.53 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Quarter the artichoke hearts. Melt the butter in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Stir in the rice and artichokes and cook for 1 minute, then pour in the white wine and let it bubble for 1 minute.

  3. 3

    Add the vegetable stock a ladleful at a time, stirring often, for about 18 minutes until the rice is tender but still has a little bite.

  4. 4

    Stir in the parmesan, season with black pepper and serve straight away.

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