Artichoke Risotto with Lemon
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.
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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