Risotto with artichokes and fresh green peas
The artichoke's heart and the base of its leaves become tender and succulent when cooked, but the hairy, dry choke in the centre is to be avoided.
Photo: NZ Gardener Magazine.
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- 4 small young artichokes, prepared and trimmed
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- Sea salt and cracked black pepper
- 5 tbsp butter
- 1 medium onion, finely chopped
- 2 cups arborio rice
- 3/4 cup dry white wine
- 1.5-1.8 litres hot chicken or vegetable stock
- 300g fresh peas, podded to produce about 1 cup
- 1/2 cup parmesan, grated
- Extra shaved parmesan
Cut artichokes into quarters and slice thinly. Heat olive oil in a frying pan, add artichokes and garlic and cook over low heat for 5 minutes, stirring continuously. Add cold water to just cover artichokes, season with salt and pepper and simmer for about 10-12 minutes until water has evaporated.
Melt 3 tbsp of butter in a large, heavy-based saucepan and add onion, stir over medium heat until onion is pale yellow. Add rice and stir until coated with the butter, add wine and stir.
Cook, stirring constantly until wine has evaporated. Stir in 2 ladles of chicken or vegetable stock or enough to cover rice. Stir over medium heat until stock has been absorbed. When rice is half cooked, add peas and artichokes. Continue cooking, stirring and adding stock a ladle at a time until rice is cooked but firm to the bite, about 15-20 minutes. Stir in remaining butter and grated parmesan. Check seasoning.
Serve with extra shaved parmesan.