Artichoke and Pea Risotto with Fresh Herbs

• arborio rice (uncooked) 1.5 cups
• low-sodium vegetable broth (plus extra if needed) 5 cups
• extra-virgin olive oil 2 tbsp
• unsalted butter 1 tbsp
• shallot (finely chopped) 1 medium
• garlic (minced) 2 cloves
• artichoke hearts (14 oz (400 g), drained and quartered) 1 can
• green peas (frozen or fresh) 1 cup
• dry white wine (optional; replace with broth if omitted) Optional 0.5 cup
• Parmesan cheese (finely grated) 0.5 cup
• lemon zest (finely grated) 1 tsp
• lemon juice (freshly squeezed) 1 tbsp
• fresh parsley (finely chopped) 2 tbsp
• fresh basil (torn or chopped) 2 tbsp
• black pepper 0.25 tsp
• salt (or to taste, depending on broth and cheese) 0.25 tsp

Let's cook

Step-by-step instructions

01

Step 1

Pour the vegetable broth into a saucepan and warm it over low heat. Keep it hot but not boiling while preparing the risotto.

02

Step 2

Heat the olive oil and butter in a large saucepan over medium heat. Add the shallot and cook for 3 to 4 minutes until softened.

03

Step 3

Add the garlic and cook for 30 seconds, stirring frequently.

04

Step 4

Stir in the arborio rice and cook for 1 to 2 minutes until the grains are coated and their edges begin to look translucent.

05

Step 5

If using the optional white wine, pour it into the pan and stir until mostly absorbed.

06

Step 6

Add one ladle of warm broth to the rice. Stir regularly until most of the liquid has been absorbed, then add another ladle. Continue for about 18 to 22 minutes, adding broth gradually, until the rice is nearly tender.

07

Step 7

Stir in the artichoke hearts and green peas. Continue cooking for 3 to 5 minutes, adding broth as needed, until the peas are tender and the rice is creamy.

08

Step 8

Remove the pan from the heat. Stir in the Parmesan, lemon zest, lemon juice, parsley, basil, and black pepper.

09

Step 9

Taste and add salt if needed. If the risotto is too thick, stir in a little warm broth until it reaches a creamy, gently flowing consistency.

10

Step 10

Serve immediately with extra fresh herbs and Parmesan, if desired.

Kitchen notes