Spring Risotto with Artichokes & Peas
Submitted by nettie
Lemony risotto with quartered artichoke hearts, sweet peas, fresh dill, and Parmesan stirred in at the end. A bright, herb-forward Italian rice dish that captures spring in every creamy spoonful.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minArtichokes and peas are one of those Italian pairings that just works. The meaty, slightly nutty artichoke hearts meet sweet little peas in a bed of creamy arborio rice that soaks up every bit of flavor.
Fresh lemon zest and juice keep the whole dish tasting bright and seasonal. Too many risottos lean heavy and rich, but this one stays light on its feet thanks to the acidity cutting through the starch and butter.
Dill and parsley folded in at the very end add a green, herbal freshness that you won’t find in most Italian risotto recipes. It’s a small twist that makes a big difference.
Kitchen Tips
- Add the broth one ladle at a time and wait until it’s absorbed before adding more. Rushing this step gives you mushy rice with no creaminess.
- Stir in the peas during the last few minutes only. They just need to warm through, and overcooking turns them dull and starchy.
- Use canned artichoke hearts packed in water, not marinated. The vinegar in marinated hearts will throw off the flavor balance.
- The risotto will thicken as it sits. Stir in a splash of warm broth just before serving to loosen it back up.
Ingredients
Directions
In a large nonstick skillet, heat the butter and oil over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. Stir in the rice and cook, stirring 2 minutes.
Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over low heat, 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful.
Repeat the cooking process, covered, 10 minutes. Uncover and stir in the artichokes and lemon peel.
Continue cooking, uncovered, adding the liquid slowly and stirring often. The risotto should cook a total of about 30 minutes. (The finished risotto should be creamy, with a little bite at the center of the rice.)
During the last few minutes of cooking time, stir in the peas, lemon juice, dill, parsley and salt and pepper to taste. (Depending on the saltiness of the broth used, the risotto may not need additional salt.)
Stir in the Parmesan just before serving.
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