Creamy Artichoke Risotto Recipe with Lemon and Peas
If you’ve been looking for the ultimate Artichoke Risotto, this is it! It’s a delicious, flavorful risotto full of artichokes! The arborio rice turns silky and rich as you slowly stir in hot broth, and the artichoke hearts fold into the dish in the loveliest way. The artichokes are tender, earthy, and perfect with lemon zest. It’s a creamy risotto that feels restaurant-level but lives happily on your regular weeknight rotation.
If you’re a fan of this artichoke risotto, you’ll love trying a few more of my cozy favorites. Try my artichoke pesto when you want something bright and punchy, or go for my artichoke pesto pasta when you want that same flavor but in a big, twirlable bowl. And if you’re on a little risotto kick, my risotto al limone gives you that same citrusy magic in a totally different way.
Recipe Highlights: Artichoke Risotto
- Where the Inspiration Comes From: This dish is my love letter to Northern Italian risotto recipes layered with the New England artichokes I grew up grabbing from local grocery stores and farm stands.
- Best Served For: A weeknight dinner when you want something cozy but polished enough for company.
- What Makes It Special: The combination of lemon juice, white wine, and Parmesan cheese gives the rice a creamy texture without feeling heavy — every ladleful of simmering stock builds flavor.
- Zest at the End: Reserving the lemon zest for the end keeps the whole dish bright and fragrant.
Ingredients Notes
- Arborio Rice: This short-grain rice is essential for achieving that creamy texture. It releases starch slowly, so be patient with the cooking process and keep the heat at medium or medium-low.
- Artichoke Hearts: Frozen artichokes are the move here. They’re already trimmed, tender, and perfect for adding right into the sauté pan without fussing with fresh artichokes.
- White Wine: A little dry white wine adds acidity, keeping the dish balanced. If you don’t cook with wine, extra broth works too! Just brighten the dish with more lemon juice at the end.
- Broth: Warm chicken stock or vegetable broth helps the rice cook evenly. Keep it in a medium saucepan over low heat so each ladleful blends seamlessly into the rice.
- Lemon Zest: Finishing with zest adds lift and keeps each bite from feeling too rich. Don’t skip it, it’s what makes this artichoke risotto taste so fresh.
Suggested Ingredient Substitutions and Additions
- Swap the Peas: Use chopped asparagus, sautéed for 2-3 minutes, for a springy twist.
- Try a Different Cheese: Parmigiano Reggiano adds sharpness, while Pecorino brings a saltier edge. Either works beautifully.
- Add a Little Heat: A pinch of red pepper folded in at the end gives the dish a gentle warmth without overpowering the artichokes.
- Make It Extra Velvety: Stir in a spoonful of mascarpone right before serving for an even silkier finish.
How to Make Artichoke Risotto
- Sauté the aromatics: Heat the butter and olive oil in a large sauté pan over medium heat. Add the shallot and cook until softened. Stir in the garlic and cook briefly until fragrant.
2. Toast the rice: Add the arborio rice and stir to coat, letting it toast until slightly translucent at the edges.
3. Deglaze with wine: Pour in the white wine and stir until it has fully absorbed.
4. Begin adding broth: Add a ladleful of warm broth at a time, stirring often and allowing each addition to absorb before adding more.
5. Add the artichokes: Stir in the artichoke hearts and continue adding broth and stirring until the artichokes soften and the rice is nearly al dente.
6. Add the peas: Add the peas and gently cook until warmed through and the risotto is creamy with a slight bite.
7. Finish the risotto: Turn off the heat and stir in the remaining butter, grated cheese, lemon zest and juice, salt, and black pepper. Taste and adjust the seasoning.
8. Serve: Top with fresh herbs, extra cheese, or a drizzle of olive oil. Serve immediately while creamy.
Expert Tips From My Kitchen
- Warm Your Broth: Hot broth helps the rice cook evenly and prevents temperature shocks that can stall the cooking process.
- Stir with Intention: You don’t need to stir nonstop, but you do want steady movement. Think relaxed, consistent circles with your wooden spoon.
- Watch for the Slight Bite: Perfect risotto should be al dente with a little bite — stop before it turns mushy.
- Use a Wide Pan: A large skillet or wide sauté pan increases evaporation and gives you better control over the cooking process.
Serving Suggestions
- Wine Pairing: A crisp Pinot Grigio or a mineral-driven Vermentino is perfect with artichoke risotto — both play well with lemon zest and the savory notes in the rice.
- Add a Simple Salad: A butter lettuce salad with lemon and sea salt keeps things refreshing.
- Serve with Bread: Warm focaccia or toasted sourdough helps scoop up any creamy risotto left in the pot.
- Top It Off: A handful of fresh basil or extra parmesan turns this into a company-worthy moment.
Reheating and Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stove top over low heat with a splash of broth or cups of water to bring back the creamy texture.
- Freezing: I don’t recommend freezing risotto — the rice loses that slight bite.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Artichoke Risotto with Lemon and Peas
Equipment
- Large sauté pan or wide saucepan
- Wooden spoon or spatula
- ladle
- Microplane or zester
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons unsalted butter divided
- 2 tablespoons extra virgin olive oil
- 1 large shallot finely chopped
- 2 garlic cloves minced
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 5 cups chicken or vegetable broth kept warm
- 12 ounces frozen artichoke hearts
- 1 cup frozen peas
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Zest and juice of 1 lemon
- ¾ cup freshly grated Parmesan or Pecorino Romano
- 2 tablespoons chopped fresh parsley or mint optional
Instructions
- Heat the butter and olive oil in a large sauté pan over medium heat. Add the shallot and cook until softened. Stir in the garlic and cook briefly until fragrant.
- Add the arborio rice and stir to coat, letting it toast until slightly translucent at the edges.
- Pour in the white wine and stir until it has fully absorbed.
- Add a ladleful of warm broth at a time, stirring often and allowing each addition to absorb before adding more.
- Stir in the artichoke hearts and continue adding broth and stirring until the artichokes soften and the rice is nearly al dente.
- Add the peas and gently cook until warmed through and the risotto is creamy with a slight bite.
- Turn off the heat and stir in the remaining butter, grated cheese, lemon zest and juice, salt, and black pepper. Taste and adjust the seasoning.
- Top with fresh herbs, extra cheese, or a drizzle of olive oil. Serve immediately while creamy.
Notes
- Keep the broth warm so each ladleful absorbs smoothly and the rice cooks evenly.
- Stir consistently, not constantly to release starch without making the risotto heavy.
- Pull it from the heat when it has a slight bite for that perfect al dente texture.