kitchen & recipes

Artichoke Risotto

Written by mac

Steps :

  1. In a saucepan, heat 1 liter of water with the vegetable broth. Peel and mince the onion, then brown in a pan with a drizzle of olive oil.
  2. As soon as the onion is colored, add the rice to the pan and cook over high heat for 1 minute before pouring in a quarter of the vegetable broth.
  3. Once evaporated, pour in half of the remaining broth and cook again.
  4. In the meantime, clean the artichokes and cut the hearts into quarters before sprinkling them with lemon. Place them in a saucepan, cover them with water and cook until tender.
  5. When the broth has evaporated, pour the rest over the rice and cook until the rice is tender.
  6. In the bowl of a blender, place a ladle of rice, add half the artichoke quarters, the miso, and mix. Then serve the rice with the artichoke quarters and the mixture.
    For 4 people

    4 artichokes
    300 g semi-brown rice
    1 small onion
    1 lemon
    1 C. of miso
    1 cube of vegetable stock (low in salt and without glutamate)
    2 tbsp. tablespoons of olive oil

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