Risotto with artichoke delights

Risotto with artichoke delights

Risotto with artichoke delights

Ingredients
Number of people
-

4
+

320 g risotto rice

1 l poultry broth

1 jar of artichoke heart

1 onion (or 2 small ones)

1 tablespoon olive oil

1 glass of dry white wine

60 g grated parmesan cheese

20 cl of liquid cream

1 clove of garlic

1 bunch of parsley

1 basil

Pepper

Salt



Preparation 
TOTAL TIME: 40 MIN
Preparation: 10 min
Cooking time: 30 min
Step 1
In a saucepan, sauté the chopped onion in oil to soften it.
Step 2
Add the rice and stir well until it becomes transparent.
Step 3
Then add the minced garlic, chopped parsley and basil, then the white wine.
Step 4
Let the wine evaporate.
Step 5
Add half of the broth and cook over low heat.
Step 6
Season with salt and pepper.
Step 7
Once the liquid has evaporated, gradually pour in the remaining broth and stir occasionally for about 18 minutes, until the rice is creamy and firm at the same time.
Step 8
Finally, add the parmesan cheese, liquid cream and artichokes that you have cut in half.
Step 9
Adjust the seasoning, stir one last time, cover and leave to rest for 2 minutes.
Author's note
I suggest you accompany this risotto with white meat.

I add my grain of salt