Artichoke Risotto with Lemon & Parsley

Artichoke Risotto with Lemon & Parsley
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 large clove garlic, minced
  • 1-½ cups thinly sliced leeks (white and pale green parts only), rinsed well and drained
  • ¼ cup extra-virgin olive oil
  • Sea salt or kosher salt
  • 1-½ cups arborio rice
  • 5 to 6 cups homemade chicken broth (or equal parts low-salt canned broth and water); more as needed
  • + 3 more ingredients
    • 1 Tbs. minced fresh flat-leaf parsley
    • 4 large artichoke bottoms, trimmed and halved, in lemon water
    • 1 tsp. finely grated lemon zest

Thinly slice each artichoke half. Return the slices to the lemon water. Heat 2 Tbs. of the olive oil in a heavy, wide-based pot (like a Dutch oven) over medium-low heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are soft, about 10 minutes. Drain the artichokes and ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network