Spring Delight: Artichoke and Pea Risotto

Artichoke and pea risotto is a delicious recipe perfect for a casual dinner or a family lunch.
In the vast world of cuisine, each season brings with it a symphony of unique flavors. And when spring makes its triumphant entrance, bringing freshness and vitality, it’s the perfect time to indulge in Artichoke and Pea Risotto.
This culinary delight is the emblem of a cuisine that celebrates nature and seasonality.
The rice is enriched with delicate and sweet peas and artichokes, which impart all their flavor to this wonderful dish.
The dish is seasoned with onion and parsley, for a unique and fresh taste.
Grated semi-aged caciocavallo cheese adds a touch of intense flavor to it, while extra-virgin olive oil, salt, and freshly ground black pepper complete the taste profile of the risotto.
If you’re ready to delight your palate with an explosive combination of spring ingredients, follow the path to creating a risotto that enchants the senses.

Yields and Prep Times

• Serves: 4 people
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour

Nutritional values per serving of Artichoke and Pea Risotto

• Calories: 350-400 kcal
• Protein: 10-12 g
• Fat: 6-8 g
• Carbohydrates: 60-65 g
• Fiber: 6-8 g

Ingredients

• 400 g of rice
• 500 g of peas
• 4 artichokes
• one lemon
• half an onion
• a bunch of parsley
• extra virgin olive oil
• 50 g of grated semi-aged caciocavallo cheese
• salt
• freshly ground black pepper
• 1.5 liters of vegetable broth

Directions

1. Artichoke preparation: Start by cleaning the artichokes, cutting them into thin wedges, and placing them in water and lemon juice. This will help keep them fresh and prevent oxidation.
2. Sauté the onion: In a saucepan, sauté the half-chopped onion in a generous drizzle of extra virgin olive oil. Sicilian olive oil will add an authentic and aromatic touch.
3. Flavors coming together: Add the peas to the sauté, letting them meld with the aromatic notes of the onion. Then, incorporate the artichokes and chopped parsley, creating a harmony of flavors that will blend perfectly.
4. Adding the broth: Pour half a cup of vegetable broth and let the artichoke and pea mixture cook for about fifteen minutes over moderate heat. This is the moment when the flavors intertwine and begin to reveal themselves.
5. The perfect fusion: Now, add the rice, adjust the taste with salt, and grind some freshly ground black pepper for a flavorful touch. Gradually, add a little over a liter of vegetable broth to bring the rice to perfection.
6. Final cooking: When the rice reaches the right consistency, turn off the flame and cover the saucepan with a lid. This short rest allows the flavors to blend properly.
7. The flavorful presentation: Finally, serve the hot Artichoke and Pea risotto, sprinkled with a generous dose of grated semi-aged caciocavallo cheese. This final step completes the flavor profile with an intense and enveloping note.

Wine pairing

We suggest pairing the Artichoke and Pea risotto with a good glass of Contea di Sclafani Rosso Novello wine.
This wine is truly an excellent choice as it pairs magnificently with the complex flavor nuances present in the recipe. Its intense ruby color with slight violet reflections echoes the vibrant tones of artichokes and peas in the dish, creating a visually captivating combination.
The fine and pleasant aroma of Contea di Sclafani Rosso Novello intertwines with the fresh and herbaceous aromas of parsley and artichokes, adding an intriguing olfactory dimension to your meal.
As for the taste, its harmony and structure blend beautifully with the creaminess of the risotto and the sweetness of the peas. The delicacy of the artichokes finds an ideal partner in the complexity of this wine, creating a symphony of flavors that will delight your palate.
We recommend serving Contea di Sclafani Rosso Novello at a temperature between 16°C and 18°C (60°C) degrees. The use of balloon glasses is highly recommended to fully appreciate the aromas and flavors of this wine.
Before serving the wine, remember to let it decant. This process allows the wine to come into contact with the air, bringing out additional aromatic nuances and softening any more intense notes.

How To Store Artichoke and Pea Risotto

1. Transfer and Refrigeration: Once the preparation is complete, transfer the Artichoke and Pea Risotto into an airtight container with a lid. Ensure that the container is tightly sealed to prevent any unwanted odors from penetrating the dish. Store the risotto in the refrigerator as quickly as possible.
2. Storage Times: The Artichoke and Pea Risotto can be stored in the refrigerator for a maximum of 2-3 days. However, to enjoy the freshness of flavors and optimal texture, it is advisable to consume it within the first day of preparation.
3. Proper Reheating: If you wish to reheat leftover risotto, do it gently. Use a non-stick skillet over medium-low heat, adding a bit of vegetable broth or water to help maintain moisture. Heat slowly, stirring constantly, until the risotto is thoroughly warmed.
4. Avoid Overheating: When reheating the risotto, avoid overheating it as this may cause a loss of texture and flavors. Heat gradually and stir gently to ensure even distribution of heat.
5. Cross-Contamination: When portioning risotto from the container, make sure to use clean and dry utensils. This will help prevent cross-contamination and keep the risotto fresh.

Your Culinary Adventure with Ricette di Sicilia: Artichoke and Pea Risotto

With every spoonful, the Artichoke and Pea Risotto will take you on a sensory journey through the colors, aromas, and flavors of Sicilian spring. Enchant your diners with this culinary poetry that celebrates the very essence of the season.

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