Mediterranean artichoke risotto

Ingredients for 4 servings:

• 3 tbsp butter
• 2 shallots
• 250 g risotto rice
• 100 ml white wine
• 1 liter vegetable broth
• 40 g Parmesan, freshly grated
• salt and pepper
• 250 g artichoke(s) from the can
• 3 tbsp olive oil
• 2 garlic cloves
• 2 tbsp parsley, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the butter in a saucepan. Finely dice the shallots and sauté briefly in the butter until translucent. Sauté the risotto rice for about 3 minutes. Then deglaze with white wine and add a little stock. Add more stock as the liquid is absorbed. Stir the Parmesan into the risotto and season with salt and pepper. Drain the artichokes and quarter them if desired. Heat the oil in a pan, crush the garlic, sauté it with the artichokes and parsley, and stir it into the risotto. Serve garnished with basil and shaved Parmesan, if desired.