Ricette di Sicilia

Name: Spring Delight: Artichoke and Pea Risotto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 400 g of rice; 500 g of peas; 4 artichokes; 1 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 litres of vegetable broth

Cibo, cultura e tradizioni siciliane

Spring Delight: Artichoke and Pea Risotto

Discover the vibrant flavors of Spring Delight: Artichoke and Pea Risotto, a perfect dish for your next casual dinner or family lunch!

Author: Anna Marino • Published on: March 14, 2023

Categories: First courses

Tags: caciocavallo cheese artichokes onions extra virgin olive oil black pepper peas parsley rice salt

⏱️

Prep Time

25 minutes

🔥

Cook Time

35 minutes

👥

Servings

4 people

📊

Difficulty

Moderate

💰 Moderate

🗓️ Spring

⭐ 4.7/5

🛒 Ingredients

✓ 400 g of rice

✓ 500 g of peas

✓ 4 artichokes

✓ 1 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 litres of vegetable broth

📊 Nutritional Information

Calories

350-400 kcal

Protein

10-12 g

Fat

6-8 g

Carbohydrates

60-65 g

Fiber

6-8 g

Spring Delight: Artichoke and Pea Risotto is a recipe that captures the very essence of spring with its vibrant flavours.
Crafted by Anna Marino, this dish invites you to experience the freshness and vitality of the season.
The creamy texture of the risotto, combined with the delicate sweetness of peas and the unique flavour of artichokes, creates a symphony of tastes that is both comforting and delightful.
The aroma of freshly chopped parsley and the rich, nutty notes of semi-aged caciocavallo cheese elevate this dish to a new level of culinary delight.
Perfect for a casual dinner or a family lunch, this risotto is a celebration of nature's bounty, best enjoyed with loved ones during the bright and lively spring months.

👨‍🍳 Preparation

1

Clean the artichokes, cut them into thin wedges, and place them in water with lemon juice to prevent oxidation.
2

In a saucepan, sauté the chopped half onion in a generous drizzle of extra virgin olive oil.
3

Add the peas to the onion and let them cook together. Then incorporate the artichokes and chopped parsley.
4

Pour in half a cup of vegetable broth and let the mixture cook for about 15 minutes over moderate heat.
5

Add the rice, season with salt, and freshly ground black pepper. Gradually add more vegetable broth, just over a litre, and cook the rice until it reaches the desired consistency.
6

Once cooked, turn off the heat and cover the saucepan with a lid to let the flavours blend.
7

Serve the risotto hot, topped with grated semi-aged caciocavallo cheese.

💡 Tips and Variations

For a twist, try adding a splash of white wine when cooking the onions. You can also experiment with different types of cheese for a unique flavour profile.

📦 Storage

• Transfer the risotto to an airtight container and store it in the refrigerator as soon as possible.
• Consume the risotto within 2-3 days for optimal freshness.
• Reheat gently in a non-stick skillet, adding a bit of vegetable broth or water to retain moisture.

🍷 Pairing

Pair this delightful dish with a glass of Contea di Sclafani Rosso Novello. Its complex flavours complement the risotto beautifully, adding depth to the meal.

Thank you for exploring this Sicilian culinary adventure. We hope you enjoy making and tasting this Artichoke and Pea Risotto. Share your experience with others and let them join the celebration of spring's flavours.

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Ricette di Sicilia

Spring Delight: Artichoke and Pea Risotto