Artichoke and Parmesan Risotto

Artichoke and Parmesan Risotto

While you can certainly buy and trim fresh artichokes and simmer their tender hearts in a little chicken stock until they're tender enough to slice, you can instead just use canned or frozen ones and you'll get the same flavor and same texture for a fraction of the work.




  1. Using a paper towel, squeeze each artichoke heart to remove any remaining excess moisture. Slice the hearts into quarters and divide into 2 portions.
  2. In a medium saucepan combine the chicken stock and water and bring to a low simmer.
  3. In a large sauté pan, heat the olive oil and 1 tablespoon butter until the butter melts. Add the minced shallots and cook over medium heat until soft, about 4 minutes. Add half of the sliced artichoke hearts and stir to combine with the shallots, about 1 minute.
  4. Add the minced garlic and cook until fragrant, about 30 seconds.
  5. Add the rice and cook, stirring, until coated with the oil and butter and begins to become slightly opaque, about 2 or 3 minutes.
  6. Add the wine, and stir constantly, until completely absorbed.
  7. Begin to add the hot chicken stock and water, a cup at a time, stirring continuously in between additions, until the rice becomes tender to the bite. Depending on how high your heat, this can take about 15 to 20 minutes with continuous stirring. You may not need all of the stock and water. If after using all the liquid the rice still needs more, add water only, a cup at a time.
  8. Add the remaining sliced artichoke hearts, the lemon zest, and remaining tablespoon of butter. Stir until the artichoke slices become completely mixed with the rice and the butter melts.
  9. Remove from the heat and add the grated Parmesan and stir to combine and let the cheese melt. Taste and adjust for seasoning with salt and freshly ground black pepper.
  10. Serve immediately.





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