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 can also substitute other vegetables such as chopped asparagus or omit entirely and the risotto is still delicious.
1 1/2cupsfrozen artichoke hearts, thawed and chopped coarsely (I use the ones from Trader Joe's)
3cupsvegetabe broth(can use chicken broth for a non-vegetarian version)
1/2cupshaved or grated Parmesan cheese
salt and pepper to taste
Instructions
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).
Calories per serving 327kcal
Notes
Calories are estimated and might not be accurate. Chicken broth can also be used, but then the recipe will not be vegetarian.