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Cheese and Artichoke Risotto

Cheese and artichoke risotto with a silver fork across the plate

Cheese and Artichoke Risotto

Prep Time 25 minutes
Cook Time 30 minutes
Servings 4 people


  • 280 g rice
  • 3 artichokes
  • 1 tablespoon lemon juice
  • 1 shallot chopped
  • 150 ml dry white wine
  • 60 g Parmigiano Reggiano cheese grated
  • 30 g almond flakes
  • 2 tablespoons extra virgin olive oil
  • 30 g butter
  • Black pepper to taste


  • Clean artichokes by removing stems, thorns, hard outer leaves and inner beard. Cut them into smaller pieces and place them into a bowl with water and lemon juice.
  • Heat extra virgin olive oil in a pan over medium heat. Add shallot and cook until lightly golden.
  • Stir in artichokes and blend with wine.
  • Cook until the wine evaporates.
  • In a non-stick skillet, toast the rice with a drizzle of extra virgin olive oil.
  • When the artichokes are soft, add the rice.
  • Stir well and add a ladle of vegetable broth.
  • Continue cooking by adding a ladle of broth when needed.
  • When the rice is cooked, remove the pan from the heat.
  • Stir in grated cheese and butter.
  • Season with black pepper.
  • Serve and enjoy.


Additional Tips

  • Prepare artichokes in oil at home with extra virgin olive oil, pepper, and bay leaves.
  • Use it for preparing salads and risotto.
  • Use starchy rice like Carnaroli or Vialone Nano.
  • Use warm broth to prepare risotto.
  • The rice needs to be al dente, fully cooked, but still firm under the bite.

Want To Create This Recipe?

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Shop our vegetable delivery section, where you can add all the desired ingredients you need to your basket to customise your box product and reduce wastage.

If you have any questions about customisable box service or products, please get in touch!

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