This Artichoke Risotto is creamy, flavorful and easy to make. Marinated artichokes, parmesan cheese and a squeeze of fresh lemon bring everything together, while toasted breadcrumbs on top add the perfect crunch.
The key to this recipe is in the slow cooking. Arborio rice is simmered in white wine and chicken stock, soaking up all the flavor and turning perfectly creamy. Garlic and rosemary give it a warm, savory depth, and the artichokes add a bright, tangy finish. The cooking process is slow, but the result is delicious!
It’s a great option for a comforting dinner at home or a meal to share with friends and family. It has simple ingredients, amazing flavor and is totally worth the stirring!
If you are looking for more side dish recipes, check out our: Salmon Caesar Salad, Roasted Sweet Potatoes and Carrots or Mashed Potatoes with Truffle.
For more risotto recipes, check out our: Parmesan Risotto, Bacon and Mushroom Risotto, and Butternut Squash Risotto.
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Why You Will Love This Recipe
- Comforting: This creamy risotto is total comfort food. It’s creamy, hearty and full of cozy flavors like garlic, rosemary and parmesan. The tangy artichokes and crunchy breadcrumbs on top make it feel just fancy enough for guests but still perfect for a relaxing night at home.
- Flavorful: This recipe packs layers of flavor in every bite. The creamy rice absorbs the savory notes of garlic, rosemary and chicken stock, while marinated artichokes add a bright and tangy twist. Finished with parmesan, lemon and crunchy breadcrumbs, it’s a perfect balance of richness and freshness.
- Simple: This is simple to make with just a handful of ingredients. By adding stock gradually and stirring as the rice cooks, you create a creamy texture without any fancy techniques. The toasted breadcrumbs and fresh lemon at the end are easy steps that make it feel extra special.
Ingredients
Here are the ingredients you will need for this risotto recipe:
- Butter: Use unsalted butter in this recipe so you can control the level of salt in the dish.
- Shallot: Feel free to substitute with white onion if you have that on hand instead.
- Arborio: Arborio rice is key for risotto because it releases starch as it cooks, creating the creamy texture.
- Garlic: Fresh minced garlic will always give you the best flavor.
- Salt & black pepper
- White wine: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Chicken stock: You can also use chicken broth, vegetable broth, or even bone broth for added protein.
- Rosemary: Use fresh rosemary for the best flavor.
- Parmesan cheese: Freshly grated parmesan cheese will melt the best and provide the best flavor.
- Artichokes: Use marinated artichoke hearts in oil or brine for the best flavor and texture.
- Olive oil
- Breadcrumbs: I used panko breadcrumbs in this dish, but you can use any type of breadcrumbs you have on hand.
- Lemon: Use fresh lemon juice for the best flavor.
Directions
Let's make this risotto dish together!
Step 1
Melt the butter in a large pot or large skillet over medium heat. Add the shallot and sauté until translucent, about 5 minutes.
Step 2
Stir in the Arborio rice, garlic, salt, and pepper. Cook for 2 minutes, stirring frequently.
Step 3
Pour in the white wine and add the rosemary sprigs. Stir well and let it simmer until the wine is mostly absorbed.
Step 4
Add 1 ½ cups of the chicken stock and bring to a simmer, stirring constantly until almost all of the liquid is absorbed. Continue this process, adding 1 cup of stock at a time until all 6 cups of the stock have been used and the rice is creamy.
Step 5
As the last cup of stock is being absorbed, reduce the heat to low. Remove the rosemary sprigs and stir in the marinated artichokes and parmesan cheese.
Step 6
In a small skillet, heat the olive oil over medium heat. Add the breadcrumbs and toast them until golden brown. Before serving, top the risotto with the toasted breadcrumbs, lemon zest, lemon juice, and extra parmesan cheese. Serve immediately.
Expert Tips and Tricks
Here are some expert tips to make this perfect risotto:
- Prep Ahead: Chop your shallots, garlic and artichokes before starting. Risotto requires constant attention, so having everything ready makes the process smoother.
- Don’t Rush: Add the stock one cup at a time, letting it absorb fully before adding more. This patience is key to achieving the perfect texture.
- Fresh Ingredients: Fresh rosemary, freshly grated parmesan and fresh lemon juice make a big difference in flavor.
- Serve Immediately: Risotto is best enjoyed fresh. If it thickens too much while sitting, stir in a splash of warm stock or water to loosen it up before serving.
Kitchen Equipment
Here is some kitchen equipment you will need for this side dish. You can find all of these products on Amazon.
- Large Pot: A quality large pot is important for any home cook! It's a go-to for making soups, pastas, and dishes for a crowd.
- Small Skillet: This small skillet is perfect for making the breadcrumbs and can be used for cooking almost anything! It's oven safe, too!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this risotto.
- Artichokes: Use canned or frozen artichokes if marinated ones aren’t available. For extra flavor, toss them with olive oil, garlic, and herbs before adding them to the risotto.
- Chicken stock: Substitute with vegetable stock for a vegetarian version.
- White wine: Replace with additional stock if you prefer to skip the wine.
- Parmesan cheese: Swap for Pecorino Romano for a saltier, sharper flavor.
- Breadcrumbs: Use panko breadcrumbs for extra crunch, or skip them entirely for a simpler topping.
- Rosemary: Replace rosemary with thyme, sage or fresh basil for a different flavor profile.
- Additions: Stir in cooked shrimp, chicken or crispy pancetta for a heartier meal. Add sautéed mushrooms, spinach, peas, or asparagus for more texture and color.
What To Serve With
Here are some recipes to serve alongside this recipe:
Frequently Asked Questions
While this is best served fresh, you could make this ahead of time by cooking it up to the point of adding artichokes and parmesan, then letting it cool before storing it in an airtight container for up to 2 days. To reheat, add a splash of stock or water and warm it on the stovetop over low heat, stirring as needed. Just be sure not to reheat it more than once to maintain the best texture and flavor.
If your risotto is too thick, add warm stock or water a little at a time while stirring to reach the desired creamy consistency. If it’s too watery, increase the heat and let it simmer uncovered until the liquid reduces. In both cases, continue stirring for the perfect texture!
While Arborio rice is ideal for risotto due to its creamy texture, you can substitute it with other types of rice like Carnaroli or Vialone Nano, which have similar starch content.
Recipe Storage and Reheating
Here are storage and reheating instructions for leftover risotto:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed below.
- Reheating Instructions: The best way to reheat this recipe is to heat in a saucepan over low heat until warm.
Artichoke Risotto with Lemon
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot diced
- 1 ½ cup Arborio Rice
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup white wine
- 6 cups chicken stock
- 2 fresh rosemary sprigs
- 2 tablespoons parmesan cheese plus more for serving
- 1 cups marinated artichokes chopped
- 2 tablespoons olive oil
- ½ cup breadcrumbs
- 1 lemon zested and juiced
Instructions
- Melt butter in a large pot over medium heat. Add shallot and sauté until translucent, about 5 minutes. Add arborio rice, garlic, salt, and pepper and cook for 2 minutes, stirring frequently. Add white wine and rosemary and stir well.
- Add 1 ½ cups of stock and bring to a simmer. Stir constantly until almost all of the liquid is absorbed.
- When liquid is reduced, add another cup of stock to the pot. Continue to stir until most of the liquid is absorbed. Repeat the process, using all 6 cups of stock.
- As the last cup of stock simmers down, reduce heat to low. Discard rosemary sprigs. Add in marinated artichokes and parmesan and remove from heat.
- In a separate small skillet, heat olive oil and toast breadcrumbs over medium heat, until golden brown.
- Top risotto with toasted breadcrumbs, lemon zest, lemon juice, and parmesan cheese and serve.
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