Lucy Richards

Artichoke & Pea Risotto

By Gabriella EnglishPublished: Jan 25, 2021

We love this artichoke and pea risotto. The artichokes in this dish really make this easy risotto recipe feel like an indulgent treat. Use chargrilled artichoke hearts if you can find them for an even better flavour. Lemon and basil lift all the flavours beautifully in this dish.

Advertisement - Continue Reading Below

Yields:: 4
Prep Time:: 10 mins
Total Time:: 50 mins

Ingredients

50 g
butter
2
x 260g jar artichoke hearts in oil, drained and halved (reserve 1tbsp oil for cooking)
1
onion, finely chopped
2
garlic cloves, crushed
Zest and juice of 1 lemon
350 g
risotto rice
200 ml
white wine (optional)
1 1/2
litres hot vegetable stock
150 g
frozen peas
75 g
parmesan or vegetarian hard cheese, finely grated (plus extra to serve)
Small bunch basil, roughly chopped

Directions

1. Step 1Add half the butter and reserved oil to a wide, high sided pan over medium heat. Once the butter has melted, add the onion with a pinch of salt and cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic and lemon zest and cook for 1 minute, until fragrant. Add the risotto rice, turn the heat up to medium-high and cook, stirring, for 1-2 minutes.
2. Step 2Pour in the white wine (if using), stirring well until almost completely evaporated. Add a ladleful of the hot stock, reduce the heat to medium-low, season with salt and peppe and continue stirring regularly until it is absorbed. Continue adding the stock in this way for 15 minutes then add the artichokes and peas. Stir these through and continue adding the stock for a further 5-10 mins, until the rice is cooked to your liking. The rice should be creamy while retaining some bite.
3. Step 3Once the risotto is cooked, add the remaining butter, cheese and half the lemon juice. Stir together until the risotto becomes glossy and creamy then taste and add more salt, pepper and lemon juice if you like. Once you are happy with the seasoning, stir through the basil and divide between plates. Top with more grated cheese if you like.