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Risotto with grilled artichokes and lemon
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Risotto with grilled artichokes and lemon

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Grilled artichokes prepared two ways, in pieces and as a purée, for a creamy risotto with lemon and parsley, finished with olive oil.

A recipe from the ITALAZA kitchen

VegetarianNo porkNo ingredient containing glutenNo ingredient containing lactoseEasy2 to 4 € per serving excluding fresh produce

Preparation 10 min · Cooking 25 min (not counting bringing the water to the boil)

Servings 4 servings

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320 g for the recipeGallo Organic Risotto Rice – TraditionGallo500 g · 9,00 €/kgITALAZA
4,50 € 1
400 g for the recipeGrilled Artichokes Citron – AntipastiCitres230 g · 23,91 €/kgITALAZA
5,50 € 2
100 ml for the recipeTrebbiano d'Abruzzo Terre degli Eremi – Dry White WineTerre Degli Cremi75 cl · 17,20 €/L

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ITALAZA
12,90 € 1

To get: fresh produce

Not sold on ITALAZA.

Greengrocer

échalote2 pieces
ail1 clove
persil plat1 bunch
citron non traité1 piece
carotte1 piece
céleri branche1 piece

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6 tbsp for the recipeToscano IGP Morettini Olive Oil – Extra VirginMorettini75 cl · 34,40 €/LITALAZADon’t forget…
25,80 € 1
eau1 l
selto taste
poivreto taste

To go with it

Our suggestions, to add if you wish.

Falanghina Beneventano IGT Piantaferro – Italian White WinePiantaferro75 cl · 19,87 €/L
14,90 €

Alcohol abuse is dangerous for your health. Please drink responsibly.

Citres Sun-Dried Tomatoes – Oregano, Chili and GarlicCitres290 g · 21,72 €/kg
6,30 €

In the kitchen 5 steps

  1. Bring the water (1 l) to a simmer with the carrot (1 piece) and celery (1 piece), cut into large pieces, and a pinch of salt: this homemade stock should simmer throughout the preparation. Meanwhile, drain the artichokes (400 g): cut half into quarters and blend the other half with a ladleful of stock.
  2. Finely slice the shallot (2 pieces) and garlic (1 clove), then cook them gently for 3 minutes in half the olive oil (6 tbsp).
  3. Add the rice (320 g) and stir for 2 minutes. Pour in the white wine (100 ml) and let it evaporate.
  4. Add the hot stock one ladleful at a time, stirring, for 16 to 17 minutes. Halfway through cooking, add the purée and artichoke quarters.
  5. Off the heat, add the remaining oil, the chopped parsley (1 bunch) and lemon zest (1 piece), season with salt and pepper, stir vigorously and cover for 1 minute before serving.

    Cooked rice: cool it quickly and keep it in the fridge.

Tip: The artichoke purée gives the risotto its creaminess: a good drizzle of olive oil is all it needs to bring it together.

Probably contains: celery, sulphites · check the labels
Product labels: Gallo Organic Risotto Rice – Tradition, Grilled Artichokes Citron – Antipasti, Trebbiano d'Abruzzo Terre degli Eremi – Dry White Wine, Toscano IGP Morettini Olive Oil – Extra Virgin

28,40 €