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Creamy artichoke risotto.

Artichoke Risotto with Lemon and Peas

Allie Hagerty
A creamy, lemony artichoke risotto made with arborio rice, artichoke hearts, and parmesan cheese. Cozy, bright, and perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Servings 4 servings

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.
 
 

Nutrition Facts

Calories: 487kcalCarbohydrates: 74gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 21mgSodium: 1716mgPotassium: 442mgFiber: 8gSugar: 4gVitamin A: 591IUVitamin C: 19mgCalcium: 48mgIron: 5mg
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