Risotto with artichoke stems

• Preparation time: 5 minutes
• Cooking time: 20 minutes
• difficulty: Bassa

How to make risotto with artichoke stems

A double waste to be eliminated with a single recipe: risotto of artichokes with gambi advanced and with leftover cheeses. A simple, healthy dish (the artichoke stem is one of its most nutritious parts), and easy to prepare.

To prepare this for successful corporate training You need an organic lemon, both the juice and the zest: it is used to soften the hard and usually unusable parts of the artichokes.

Ingredients for 4 people)

• 4 artichoke stalks
• 12 outer artichoke leaves
• 1 liter of vegetable stock
• 400g of risotto rice
• 100g of leftover cheese in the fridge
• Salt to taste
• Extra virgin olive oil
• Grated Parmesan cheese to taste
• Parsley
• 1 clove of garlic
• 1 shallot
• 1 knob of butter

Preparation

• To begin, place the artichoke stems and leaves in a bowl with plenty of water, add the squeezed juice of a lemon and leave it like this for a whole night.
• Once the necessary time has passed, rinse the artichokes and clean the stems by removing the outer part.
• Cut the artichoke leaves into thin strips and the stems in roundels.
• Pour into a non-stick pan a spoonful of oil and brown the garlic clove.
• Remove the garlic and add the finely chopped shallotAs soon as the latter is wilted, add the artichokes and season with salt.
• Add the rice, pour in a few ladles of broth and cover with a lid. As the cooking progresses, consider adding a few more ladles of broth.
• Add the leftover cheeses together with the knob of butter, season with salt and pepper and sprinkle with the Parmesan cheese and chopped parsley.

Read also:

• Lemon artichokes: a nutritious and healthy dish with a spring flavor.
• Stuffed artichokes: a vegetarian recipe that uses up leftover bread.
• Artichoke carpaccio, choose the healthiest recipe, with oranges and peeled almonds
• Artichoke flan: a nutritious appetizer recipe that also allows you to use up leftovers.