Easy Parmesan Artichoke Risotto. I took a basic risotto recipe and I added Mascarpone Cheese, Peas, and our Artichoke Pesto.
Easy Parmesan Artichoke Risotto
Easy Parmesan Artichoke Risotto - Risotto is one of my favorite recipes, and this week I decided to cook a very easy Parmesan artichoke risotto. As I do most of the time, I took little pieces from different recipes and I made this recipe my own. As a base, I took a basic risotto recipe and I added Mascarpone Cheese, Peas, and Artichoke Pesto. This risotto has a delicate and creamy taste.
Wine with your Artichoke Risotto
This dish is served as a first course in Italy. Most of the time you eat risotto with a glass of white wine but the selection of what kind of wine will depend on the variation of the risotto. Here are some points to consider the next time that you order risotto in a restaurant or have it in your home:
- For a light risotto like with vegetables = Gavi, Soave or a Roero Arneis or prosecco.
- For a Seafood risotto = pinot Bianco, Premier cru Chablis, chardonnay, and sauvignon.
- For Mushroom Risotto = white burgundy, pinot noir, Barolo, white burgundy.
- For a Pumpkin risotto = chardonnay or viognier. Beetroot risotto: pinot noir or Barbera.
Easy Parmesan Artichoke Risotto
- Total Time: 45 minutes
- Yield: 4 -6 1x
Description
Easy Parmesan Artichoke Risotto - Risotto is one of my favorite recipes, and this week I decided to cook a very easy Parmesan Artichoke Risotto. As I do most of the time, I took little pieces from different recipes and I made this recipe my own. As a base, I took a basic risotto recipe and I added Mascarpone Cheese, Peas, and our Artichoke Pesto. This risotto has a delicate and creamy taste. This dish is served as a first course in Italy. Most of the time you eat risotto with a glass of white wine but the selection of what kind of wine will depend on the variation of the risotto.
Ingredients
- 2 Tablespoons Olive Oil
- 2 shallots, minced
- 2 glove garlic, minced
- Celery, a finger size, minced
- 1-½ cups Arborio rice
- 1 cup White Wine
- 6 cups Chicken Stock
- 2 Tablespoons Mascapone cheese
- ½ cup Parmesan Cheese
- 1 Tablespoon Butter
- ½ cup frozen peas
- 4 Tablespoons Artichoke Pesto
- ½ teaspoon pepper
- 1 teaspoon Salt
Instructions
- In a medium saucepan, heat the chicken broth over medium-low heat and keep warm.
- In a large skillet, heat the olive oil over medium-high heat and add the shallots, celery and garlic, and cook until softened.
- Add the rice and cook for a minute, season with salt and pepper.
- Add the wine and cook until evaporated.
- Then add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 more cup, and cook until evaporated. Taste the rice to see if it's done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture. This process will take around 25 minutes
- Add the Artichoke Pesto, mascarpone, green peas, butter & Parmesan. Stir and cook until the tapenade warms up and the butter melts.
- Remove from heat. Taste and add more salt & pepper if it is needed.
- Garnish with more grated Parmesan Cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinners
- Cuisine: Italian
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
Scarlet
This parmesan artichoke risotto sounds fabulous and impressive enough to serve my foodie husband!
Geoffrey @ Spoonabilities
Well, that is a challenge. Do let us know what your foodie husband says. We want to know.
katherine
This sounds amazing with the artichoke pesto! I adore artichokes and can't wait to make this gorgeous comfort food.
Geoffrey @ Spoonabilities
We love artichokes too Katherine. But I guess you know that since we made this recipe ;)
Angela Allison
LOVE this risotto! My family and me are huge risotto fans and this recipe is simply perfect. Thanks so much for sharing.
Geoffrey @ Spoonabilities
You are very welcome Angela. If you and your family love risotto then you definitely will love this recipe.
Helen of Fuss Free Flavours
I am loving the idea of artichoke pesto, that sounds delicious. This risotto recipe looks utterly amazing, and with the extra flavours really is going to satisfy the taste buds.
Geoffrey @ Spoonabilities
Thank you so much Helen. So happy you think it looks amazing. Hope you get a chance to give it a go.
Jeannette
I love how wholesome and comforting this looks! I can't wait to have a try!
Geoffrey @ Spoonabilities
So glad you are giving this risotto a try Jeannette. Let us know how you like it.
Farah
I have a bag of risotto rice in my pantry just begging to be used up, and I can't think of a better way than with parmesan and artichoke. Thanks for the recipe!
Geoffrey @ Spoonabilities
You are very welcome Farah. Our motto is "no jars left behind" so we are so glad we gave you an idea to use up that bag of risotto.