by mrslarkin
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mrslarkin's Notes:
Expand4 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup frozen artichoke hearts, thawed and sliced vertically into thin slices Ask a question about this ingredient
1/2 cup frozen baby peas, thawed Ask a question about this ingredient
1 garlic clove, smashed Ask a question about this ingredient
2 tablespoons slivered fresh mint Ask a question about this ingredient
1/2 cup finely diced yellow onion Ask a question about this ingredient
1 cup Arborio rice Ask a question about this ingredient
4 1/2 cups hot chicken stock Ask a question about this ingredient
1 cup grated Parmigiano Reggiano Ask a question about this ingredient
1 tablespoon heavy cream or unsalted butter Ask a question about this ingredient
sea salt and pepper Ask a question about this ingredient
In a medium-sized heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add smashed garlic, and stir for 30 seconds. Add artichoke hearts and peas. Sprinkle with a couple pinches of sea salt. Saute for a minute or two. Do not brown. Add 1 tablespoon mint and stir to combine. Turn veggie mixture out to a bowl and set aside.
Ask a question about this stepIn the same pot, melt the other 2 tablespoons of butter over medium heat. Add the onions and cook until translucent. Do not brown the onions.
Ask a question about this stepAdd the rice and stir to coat the grains with the butter/onion mixture.
Ask a question about this stepIn 1/2 to 1 cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until most of the broth is absorbed, the rice is al dente, and still a little soupy.
Ask a question about this stepTaste the rice for salt and if needed, add some to the pot.
Ask a question about this stepTurn off the heat. Add the Parmigiano and stir. Add in the veggies, the other tablespoon of mint, and fold into the risotto. Stir in the cream or butter. Check for salt.
Ask a question about this stepServe in warm shallow bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
Ask a question about this stepBuon Appetito!
Ask a question about this stepBeautiful :) I would love to try this using the big bag of fava beans I just got in my CSA box in place of the peas. Could be fun!?
Sounds just lovely! It's getting to be the end of artichoke season here (how weird to think of them as a winter vegetable) and this sounds like the perfect use for them!
Artichokes are NOT a winter vegetable!! The peak season in Castroville (where 80% of US crop is grown) is March to Mary...sounds like a very Spring veggie to me, and this sounds like a perfect Spring recipe.
I meant they are a winter vegetable in Israel, where I am, which is very weird for me coming from the US where they are the epitome of spring. Then again, Israel's winter isn't exactly wintery. This is absolutely a perfect spring recipe!
I love the pea-mint combination of flavors.
I love the inclusion of mint in your risotto.
Definitely, THE spring risotto - OK if I skip the mint? I'm just not into mint in food. Maybe I will eat your risotto with a mojito ;) Thanks for your recipe-
You're welcome! Maybe a little parsley instead? Mojito sounds REAL good. Say, I do have some leftover mint....
Kristen is the Senior Editor of food52.
Mmmm. This sounds like a wonderfully light and flavorful rendition of risotto.