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Artichoke Risotto Recipe

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Artichokes are one of the world’s healthiest foods. A recent USDA study suggests that artichokes have more antioxidants than any other vegetable. They are quite popular in various Mediterranean culinary traditions.

Below is a mouth-watering risotto recipe with a refreshing perfume. It is simple to make, yet a signature dish to impress your guests or please your family members.

Artichoke Risotto Recipe
Ingredients (serving 4)

2 artichoke hearts
1 young onion, chopped
1 tablespoon carrots cut in small cubes

1 ½ cup rice
Zest and juice of 1 lemon
1-tablespoon extra virgin olive oil
3 cup water
Fresh mint leaves for decoration (optional)

Preparation Method

You can use canned or frozen artichoke hearts for this recipe. If you prefer using fresh artichokes remember that the tricky part of cooking artichokes is to preserve their green color. To avoid this, once cleaned, place each artichoke in water-lemon juice-flour mix until you are ready to cook them.

Cut the artichoke hearts in small pieces, sauté together with carrot and young onion with olive oil in saucepot. Add the rice and continue sautéing for 3-4 minutes. Add water, lemon juice and salt. Cook covered till the rice absorbs water over low heat. Decorate with lemon zest and fresh mint leaves.

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  • Vetiora

    This is NOT a risotto and the name should honestly be changed. Risotto refers to a creamy texture produced by cooking arborio (or other types of risotto rices) over a long period of time. Adding the word risotto onto this recipe misleads inexperienced cooks and annoys the rest of us who know what an actual risotto is.