Artichoke Risotto: A Creamy and Flavorful Italian Delight

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Artichoke Risotto is a comforting and creamy dish that marries the delicate flavors of Arborio rice with the distinct taste of artichokes. This classic Italian recipe transforms simple ingredients into a rich and satisfying meal that’s perfect for any occasion. Let’s dive into how to make Artichoke Risotto with a recipe that captures the essence of Italian cooking.


  • 1 cup Arborio rice
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 4 cups vegetable or chicken broth, kept warm
  • 1 cup cooked artichoke hearts, quartered (fresh or canned)
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish


Step 1: Prepare the Ingredients

  1. Heat the vegetable or chicken broth in a saucepan over low heat until warm. Keep it simmering while you prepare the risotto.
  2. If using fresh artichoke hearts, cook them until tender and chop them into quarters. If using canned artichoke hearts, drain and rinse them before chopping.

Step 2: Sauté the Onion and Garlic

  1. In a large, heavy-bottomed skillet or saucepan, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Toast the Rice

  1. Add Arborio rice to the skillet and stir to coat it with the oil and butter mixture. Cook for 1-2 minutes, stirring constantly, until the rice grains become translucent around the edges.

Step 4: Deglaze with Wine

  1. Pour in the dry white wine and stir continuously until it is absorbed by the rice, about 2 minutes. This step adds flavor to the risotto and prepares the rice for the gradual addition of broth.

Step 5: Cook the Risotto

  1. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding the next ladleful. This gradual process helps release the starch from the rice, resulting in the creamy texture of risotto.
  2. Continue adding broth and stirring until the rice is al dente and creamy, about 18-20 minutes. Adjust the heat to maintain a gentle simmer throughout the cooking process.

Step 6: Incorporate Artichoke Hearts

  1. When the rice is almost cooked to your desired consistency, stir in the cooked artichoke hearts. Allow them to heat through in the risotto for 1-2 minutes.

Step 7: Finish the Risotto

  1. Remove the risotto from heat and stir in the remaining tablespoon of butter and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

Step 8: Serve

  1. Spoon the Artichoke Risotto onto serving plates or bowls. Garnish with chopped fresh parsley and a sprinkle of grated Parmesan cheese. Serve immediately while hot.

Tips for Success:

  • Choosing Arborio Rice: Arborio rice is essential for making risotto due to its high starch content, which creates the creamy texture when cooked slowly with broth.
  • Consistency: Risotto should have a creamy consistency, with each grain of rice cooked evenly and slightly firm to the bite (al dente).
  • Variations: Feel free to add other ingredients such as peas, mushrooms, or sun-dried tomatoes to customize your Artichoke Risotto according to your preferences.

Serving Suggestions:

Artichoke Risotto can be served as a main course or as a side dish alongside grilled chicken, fish, or roasted vegetables. Pair it with a crisp white wine such as Pinot Grigio or Sauvignon Blanc to complement the flavors of the dish.


Artichoke Risotto is a comforting and flavorful dish that celebrates the simplicity and richness of Italian cuisine. With its creamy texture and distinctive taste of artichokes, this recipe offers a delightful way to enjoy a classic Italian dish at home. Embrace the art of making Artichoke Risotto with this easy-to-follow recipe and treat yourself to a delicious meal that’s sure to impress.

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Written by Robert Zelesky

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