Rice with artichokes and peas

Here is the recipe for a classic Italian risotto with artichokes and peas. This dish is full of spring flavors and freshness. Make sure to check that you have all the ingredients or I can suggest alternatives for those that are missing.

Ingredients

• 320 g of rice (preferably of the Carnaroli or Arborio type)
• 4 artichokes
• 150 g of fresh or frozen peas
• 1 shallot
• 1 clove of garlic
• Vegetable broth as needed
• 100 ml of dry white wine
• Extra virgin olive oil as needed
• Chopped parsley as needed
• Salt and pepper as needed
• Grated Parmesan cheese for creaming
• Butter (about 30 g) for creaming (optional)
• Lemon juice

Preparation

1. Clean the artichokes by removing the hardest parts and the outer leaves. Cut them into wedges and put them in acidulated water with lemon to prevent them from blackening.
2. In a pan, sauté the finely chopped shallot in extra virgin olive oil. Add the artichoke wedges drained from the water and the garlic. Let it sauté for a few minutes.
3. Add the peas and cook for about 5 minutes.
4. Meanwhile, in another pan, toast the rice without fats until the grains are shiny and translucent.
5. Deglaze the rice with the white wine and let the alcohol evaporate.
6. Begin adding the vegetable broth a little at a time, continuing to stir.
7. Halfway through cooking the rice, add the sautéed artichokes and peas to the rice.
8. Continue cooking the rice, adding broth as needed, until al dente.
9. Once the rice is cooked, remove the garlic and cream with butter (if using) and Parmesan. Adjust the salt and pepper and add the chopped parsley.
10. Let the risotto rest for a couple of minutes before serving.

Curiosity

Risotto with artichokes and peas is a dish that is very widespread in Italy during the spring season when these fresh ingredients are found. Creaming the rice at the end with butter and Parmesan is a key step in creating that creamy texture we all love in Italian risottos.