italian

Crispy Artichoke and Lemon Risotto

This simmered dish pairs artichoke hearts, drained with lemon zest, lemon juice and arborio rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

19 g Protein

74 g Carbohydrates

26 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

73g arborio rice (dry) 266 kcal
472g vegetable broth 28 kcal
19g olive oil 168 kcal
30g shallot, finely chopped 22 kcal
51g white wine (dry) 42 kcal
129g artichoke hearts (canned or jarred), drained 32 kcal
21g parmesan cheese, grated 84 kcal
2g lemon zest 1 kcal
13g lemon juice 4 kcal
1g black pepper 2 kcal

Cooking instructions

vegetable broth
Warm broth in a small saucepan and keep it at a gentle simmer.
olive oilshallot
Heat olive oil in a deep skillet over medium heat. Add shallot and cook 2 minutes until translucent.
arborio rice (dry)white wine (dry)
Stir in arborio rice and toast 1-2 minutes. Add white wine and stir until mostly absorbed.
vegetable broth
Add hot broth a ladle at a time, stirring often and adding more as it absorbs, about 16-18 minutes total.
olive oilartichoke hearts (canned or jarred)
In a separate small pan, sear artichoke hearts in a little olive oil until lightly crisped, 4-5 minutes; season with salt.
arborio rice (dry)artichoke hearts (canned or jarred)parmesan cheeselemon zestlemon juiceblack pepper
When risotto is creamy and rice is tender, stir in Parmesan, lemon zest, and lemon juice. Top with crispy artichokes and black pepper.