Artichoke and Broad Bean Risotto

A seasonal spring risotto featuring tender baby artichokes, broad beans, and a creamy parmesan finish.

Vegetarian Dinner Spring Artichoke Risotto

Estimated Nutrition

Calories

713.7

kcal / serving

2854.8 kcal total

Carbs

28.9g

per serving

115.6 g total

Fat

58.6g

per serving

234.2 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Parmesan

freshly grated, or vegetarian alternative

Double Cream

Fruits

piece

Lemon

one half intact, one half zested and juiced

GrainsCereals

100

Risotto Rice

LegumesPulses

150

Broad Bean

skins and inner membranes removed

Liquids

200

White Wine

750

Vegetable Stock

warmed

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

fresh leaves only

tbsp

Chive

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

piece

Chive Flower

leaves separated, for garnish

OilsFats

200

Extra Virgin Olive Oil

Vegetables

piece

Artichoke

baby purple

piece

Shallot

finely chopped

Method

Trim the artichoke stalks, remove the top third of bulbs, and rub with lemon.

Serve the risotto garnished with extra parmesan and chive flower leaves.

Fold in artichokes, parmesan, chives, lemon zest, juice, and cream once rice is tender.

Gradually add hot stock, stirring until absorbed, then add broad beans after 6 minutes.

Stir in rice to coat, then add white wine and bring to a simmer.

Melt butter in a frying pan and soften shallots, garlic, and thyme for 2 minutes.

Remove artichokes with a slotted spoon to cool and halve them again lengthways.

Halve artichokes, add to the pan, and simmer covered for 10 to 15 minutes.

Boil 200ml of water with all the olive oil in a lidded saucepan.