Classic artichoke risotto
- June 2016
- Serves 4 as a starter or 2 as a main course
- Hands-on time 55 min
Artichokes are the hero of Theo Randall’s risotto recipe – serve piping hot for a comforting midweek dinner.
- 18.4g (7.5g saturated)
- 45.5g (2.9g sugars)
Cut artichokes start to discolour quickly. Lemon water is usually used to prevent fruit and veg browning, but it also starts to ‘cook’ them. Instead, use parsley water – the cut parsley stalks do the job without affecting the artichokes and are a good way to use up leftover herbs.
Heat the stock before adding it to the risotto, so it’s the same temperature as the rice and won’t cool it down.
Cook the rice for at least 5 minutes before adding any stock. Cooking it until the edges start to turn translucent helps the grains absorb the stock more efficiently.
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