Artichoke and Zucchini Risotto
Okay, this recipe is made with cheese, I know. However, it is a much healthier version than other risottos. In this recipe, we get a soft texture thanks to the broth, not the cheese. Therefore, adding a little bit of cheese at the end gives flavor, but we don’t add as much fat.
It is also a very good way to eat vegetables, as they are very well mixed with the rice, especially if we cut them into very small pieces. Although I have to admit that I like the artichoke chunks! 😁
- White rice
- 3 fresh artichoke hearts (or 1 jar of canned artichoke hearts)
- 1 onion, diced
- 1/2 zucchini, diced
- Chicken or vegetable broth
- 1/2 glass of white wine (optional)
- 50g. grated parmesan
- Olive oil
- Salt and pepper
The first thing we need to do is calculate the amount of broth that we are going to need, depending on the amount of rice. I usually calculate half a cup of rice per person, and three times as much broth as rice. We may have a little bit left over, but it is better to have it prepared so as not to fall short.
In a pot we will heat the broth until hot. We also need to have a ladle on hand to add the broth to the risotto. We want the broth to be practically boiling when we add it to the rice.
We cut all the vegetables into small pieces and sauté in a large pot with hot olive oil. We will cook them over medium heat until they are tender, about 5 minutes.
When the vegetables are tender, add the white wine and set the heat to high. Allow the alcohol to evaporate for about 2-3 minutes.
At this time we lower the heat to medium, and add the rice. Stir for 1 minute to soak up the oil.
Later we add a ladle of broth to the pot and stir until all the broth has been absorbed by the rice. We will repeat this operation until the rice is tender and the texture is smooth. This will take about 15 minutes. Taste the texture of the rice until you consider that it is ready.
Turn off the heat and at the last moment add the Parmesan cheese and stir until it has melted and mixed completely.
Serve immediately and sprinkle a little more grated Parmesan on top for garnish. Enjoy!