RECIPE
The delicate flavors of baby artichokes are the highlight in this easy-to-make risotto, perfect for those lingering cold spring days when comfort is still a necessity. The combination of earthy artichokes, bright mint, and tender fava leaves creates a dish that feels both fresh and deeply satisfying. The risotto should be creamy when finished, but keep in mind that it will thicken quickly as it sits.
2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 tablespoons finely chopped fresh mint leaves
Zest of 1 lemon
2 cups Arborio rice
2 teaspoons of Herbal-Roots spring salt or 1 teaspoon regular salt
¾ cup dry white wine
Juice of 1 lemon
6 cups artichoke stock (made from the outer leaves of baby artichokes, simmered in salted water)
1 cup tender fava leaves, roughly chopped
6-8 Mint-Marinated Baby Artichokes, halved
¾ cup grated Parmesan cheese
2 tablespoons unsalted butter
½ teaspoon salt
1 teaspoon cracked white pepper
Heat the stock in a pan and keep it warm while you prepare the risotto. In a large, heavy-bottomed pan with a lid, preferably a sauté pan, heat the olive oil over medium heat. Add the shallots, fresh mint, and lemon zest, sautéing until fragrant and softened, about two to three minutes. Stir in the Arborio rice, coating it well in the oil, and cook for about two minutes until it smells nutty and slightly toasty. Pour in the white wine and stir until absorbed, then add the lemon juice.
Ladle in the warm artichoke stock, about half a cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy but still al dente, about twenty minutes. Turn off the heat and stir in the butter, Parmesan, fava leaves, and mint-marinated artichokes. Season with salt and pepper, cover, and let sit for a few minutes before serving to allow the flavors to meld.
Serve the risotto on pre-warmed warmed plates or bowls to maintain its luscious texture.
More Seasonal recipes
