Risotto with artichoke

Risotto with artichoke

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Original, a risotto recipe with purple artichoke to impress his taste buds from 18 months.


  • 1 small purple artichoke
  • 1 dried tomato
  • 1 half-glass of arborio rice
  • 1 quart of vegetable broth
  • 1 shallot
  • salt tarragon
  • pepper
  • olive oil.


Peel and chop the shallot. Cut the end of the artichoke leaves and its foot. Remove the first leaves. Cut it into 4. In a frying pan, brown the pieces of artichoke and shallot in oil. Add the rice and stir for 2 minutes. Put the vegetable broth and simmer until the broth is absorbed. A few minutes before the end of cooking, add the chopped tomato and tarragon.