Risotto is a delicious and fun meal to make. There is so many other vegetables you could use for flavour. The stock I used, was homemade, made from the bones of a chicken roast we had the night before. This meal takes about 40 minutes to cook and needs to be served immediately after.
Artichokes are a prebiotic - this feeds probiotic ( good bacteria) in our gut.
Artichokes and Peas Risotto Recipe
750 gr arborio rice
8 cups or more of hot vegetable or chicken stock
25gr butter
1 onion finely sliced
800 gr or more of a jar artichokes - slice
1 cup pea's
1/2 cup parmesan cheese and extra for the top
Fresh herbs - parsley and thyme.
Method
1 - Melt butter in a heavy base pot and sweat on low with a lid on your onions.
2 - Once the onions are soft add your rice and turn the heat up and stir your rice for about 2 minutes.
3 - Slowly add, one ladle of stock, stirring every now and then. As the stock is absorbed by the rice add another ladle of stock. Keep going until the rice is firm to the bite and creamy. It should be very sloppy. This process can take up to 40 minutes.
4 - Add your pea's, artichokes, cheese and fresh herbs when the rice is ready.
Taste and season.
Serve straight away.
Slice your artichokes if they are not already.
Start with softening your onions and then add the rice. Cook and stir for 2 minutes.
Have your stock hot and ready to ladle in, slowly.
Take your time. Keeping the grains of rice of the sides of the pot so they all cook evenly.
At the end add your other ingredients. Taste and season more if it needs it. This risotto needs more stock, it should be quit sloppy.
Here is another risotto my daughter made. She served it with oven baked tomatoes garnished with a mixture of olive oil, salt and chopped fresh herbs.
Enjoy xx