This risotto with artichoke hearts is quick and easy for a weeknight meal to pair with sourdough bread. This recipe is vegetarian if you use vegetable broth. If you don’t have artichokes on hand, you could also substitute other vegetables such as chopped asparagus or omit entirely and the risotto is still delicious.
I’ve noticed that the amount of broth you need to add depends on the brand of arborio rice (I like this one). The broth amount can vary by about a half cup. Taste the rice after adding about 2.5 cups. Add the remaining broth until the rice is cooked to your desired texture.
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Risotto with Artichoke Hearts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup arborio rice (I like this one)
- 1/2 large yellow onion, chopped finely
- 1-2 cloves garlic
- 1 1/2 cups frozen artichoke hearts, thawed and chopped coarsely (I use the ones from Trader Joe's)
- 3 cups vegetabe broth (can use chicken broth for a non-vegetarian version)
- 1/2 cup shaved or grated Parmesan cheese
- salt and pepper to taste
- Heat the olive oil and butter in a pot or dutch oven. Then, add the onion and sauté until translucent (about 3-5 minutes). Add the garlic and sauté for about 1 more minute.
- Add the arborio and stir until coated with the oil and butter. Cook for about 2-4 minutes until the edges of the rice turn slightly clear. In the meantime, heat the broth in the microwave until boiling or near boiling.
- Next, add about 1/2 cup of broth to the rice and stir. Continue to stir occasionally until the broth is absorbed.
- Once the broth is absorbed, add more about 1/2 at a time, waiting to add more until the broth is absorbed. After adding about 2 1/2 cups, stir in the artichokes. Add the remaining broth and stir occasionally until it is almost absorbed.
- Turn off the heat and stir in the parmesan until melted. Add salt and pepper to taste.
- Then, serve and enjoy with a slice of sourdough (optional).
I hope you enjoy this risotto with artichoke hearts!