This risotto with artichokes is a great recipe for Sunday lunch with the family or a mid-week dinner meal that’s whipped up in less than 40 minutes, especially if you use frozen artichoke hearts as they are already cleaned and ready to use!!
Risotto is creamy and can be made with almost any ingredient and since it’s base ingredient is RICE then it’s a great alternative to pasta if you have a wheat intolerance like me or if you are allergic to gluten.
Try it and let me know what you think!
Great vegetarian dish, full of flavour and super healthy. Place 4 tablespoons of extra virgin olive oil in a pan, add the finely chopped onion and garlic and sauté till the onion is transparent. Place the artichokes hearts in a food processor and process well. Add to the pan with the onion and garlic. When they are softened add the rice, stir and then add a couple of ladles of hot vegetable broth, keep stirring and adding the broth until the rice is cooked and the liquid is absorbed ensuring that the risotto isn’t too dry. Take the pan off the heat, season with salt and pepper, add some chopped parsley, chilli paté (if desired) and dairy free parmesan cheese, mix well and let it stand in a covered pot for a few minutes before serving.RISOTTO WITH ARTICHOKES
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