I had a good pound of baby artichokes (which aren’t really babies, but that’s another story altogether), a bunch of spring onions and a quart of homemade chicken stock in the freezer. Sure, you can use canned or boxed (Swanson’s Low Sodium; Pacific) chicken stock, but will it ever be as good as homemade? No. You can even make you’re own vegetable stock if you’re a…gasp…vegetarian; that’s easy and only takes an hour. If you’re a vegan, well – work on that yourself. Pantry wise, I always have Parmesan cheese, and really – you don’t need much else. Salt & pepper – of course.
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Baby Artichoke and Spring Onion Risotto
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Creamy risotto made with fresh spring onions and crispy-fried baby artichokes. A simple yet elegant weeknight meal.
Ingredients
- 1 cups (237 ml) Carnaroli rice
- 4 cups (946 ml) stock
- 0.5 cups (118 ml) dry white wine
- 1 tbsp (15 ml) butter and olive oil
- 1 lbs (454 g) baby artichokes
- 1 bunch spring onions
- 1 cups (237 ml) grated Parmersan
- 2 tbsp (30 ml) Italian parsley
Instructions
- Clean the artichokes and deep fry them.
- For the Risotto:
- Sweat the onions and artichokes in butter and olive oil until soft.
- Add the rice and cook until translucent.
- Add 1/2 cup of wine.
- Continue making the risotto, adding stock gradually and stirring frequently, ensuring each addition is absorbed before adding more.
- When the risotto is almost done, turn off the heat and stir in the cheese.
- If needed, add a little more stock to loosen the risotto.
- Serve the risotto in bowls, garnished with finely minced parsley and the fried artichoke hearts.
Notes
- For optimal texture, use Carnaroli rice; other varieties may result in a different consistency.
- To save time, prepare the artichoke fritters ahead of time and reheat gently before serving.
- Substitute dry vermouth or even chicken broth for the white wine if preferred, adjusting seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Risotto
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 40
Frequently Asked Questions
Can I use regular artichokes instead of baby artichokes for this risotto?
You can, but you will need to trim them more aggressively, removing the tough outer leaves and fuzzy choke. Baby artichokes are preferred because they are tender enough to eat almost whole after light trimming. 
What type of rice works best for this risotto?
Arborio rice is the most common choice, though carnaroli is even better for risotto because it holds its shape while releasing starch. Either will give you that signature creamy texture.
When should I add the spring onions so they do not lose their flavor?
Stir in the spring onions toward the end of cooking, during the last few minutes. This keeps their bright, fresh flavor intact rather than cooking it out entirely.
