I love artichokes so much, I wish they were in season all year! Since they are not in season year-round, I started substituting frozen hearts when I needed my artichoke fix. You can easily modify this recipe to use additional vegetables like mushrooms, asparagus, peas, or even poultry! If you decide to add poultry to the risotto, I recommend using chicken broth. Otherwise, I always make this recipe using vegetable broth. Enjoy this savory risotto with a crisp and delicious glass of Grechetto like Madrevite’s Elve’ from the beautiful hills of Umbria.
See ingredients, directions and pairings.
4 tablespoons EVOO
1 9-oz Package Frozen Artichoke Hearts, thawed and cut into bite-size wedges
3 Shallots, chopped finely
1 cup Arborio Rice
4 cups Broth, I use vegetable
1 cup White Wine
Pinch of Sea Salt
1/2 cup Parmesan Cheese, grated. Use Violife Parmesan to make this dish vegan.