Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Spring Risotto with Artichokes and Peas
A bright, creamy risotto celebrating spring’s freshest flavours — tender artichokes, sweet peas and a touch of Sicilian cheese.
🛒 Ingredients
- ✓ 400 g risotto rice
- ✓ 500 g peas
- ✓ 4 artichokes
- ✓ 1 lemon
- ✓ ½ onion
- ✓ A handful of parsley
- ✓ Extra-virgin olive oil
- ✓ 50 g semi-aged caciocavallo, grated
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ 1.5 l vegetable stock
📊 Nutritional Information
This risotto with artichokes and peas brings all the freshness of a Sicilian spring straight to the table. As the fields burst into life, these two seasonal vegetables shine with sweetness and perfume — and here they melt beautifully into creamy rice, creating a dish that feels both comforting and full of vitality.
Guided by Anna Marino’s love for Sicilian home cooking, this recipe highlights the delicate green flavours of the season, lifted with lemon and rounded off with a generous spoonful of semi-aged caciocavallo. Perfect for a relaxed family lunch or an easy yet elegant supper, it’s a bowlful of sunshine.
👨🍳 Preparation
- 1
Prepare the artichokes: trim and clean them, slice into thin wedges and place in water with lemon juice to keep them fresh.
- 2
Soften the onion: in a casserole, gently sauté the chopped half onion in olive oil.
- 3
Combine the flavours: add the peas to the pan, then the artichokes and chopped parsley.
- 4
Add the stock: pour in half a ladle of hot vegetable stock and cook the mixture for about 15 minutes.
- 5
Add the rice: stir in the rice, season with salt and pepper, and continue adding the remaining stock gradually as it cooks.
- 6
Final cooking: once the rice is done, turn off the heat, cover the pot and let the flavours settle for a minute.
- 7
Serve the risotto hot with grated caciocavallo.
💡 Tips and Variations
Swap the caciocavallo for Sicilian pecorino if you prefer a sharper finish. For extra colour and sweetness, try adding a few halved cherry tomatoes.
📦 Storage
- • Store the risotto in an airtight container in the fridge for 2–3 days.
- • Reheat gently in a pan with a splash of stock to keep it creamy.
- • Avoid freezing, as it alters the texture.
🍷 Pairing
Pair this risotto with a glass of Contea di Sclafani young red, served at 16–18°C in ballon glasses for the best balance of fruit and freshness.
Thanks for following along! I hope this spring risotto with artichokes and peas brings a burst of seasonal goodness to your table. Enjoy every spoonful.
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