Risotto With Peas, Artichokes, Basil and Goat’s Cheese

Jun 01, 2023June 1, 20230 1
Creamy and flavorful Risotto with peas, artichokes, basil, and goat's cheese
in Main

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 liter chicken stock ( or vegetable )
1 small onion , finely chopped
1 garlic clove , finely chopped
300 g risotto rice ( arborio )
1/2 cup fresh peas ( or frozen )
4 artichokes , quartered
1 bunch basil , leaves picked
100 g goat 's cheese ( or cow 's milk feta )
salt , to taste
fresh ground black pepper , to taste

Nutrision Information

Servings Per Recipe
4
Calories
574
Sugar
3g
Fat
14g
Risotto with Peas, Artichokes, Basil, and Goat's Cheese is a classic Italian dish that has been given a fresh twist with the addition of seasonal vegetables and tangy cheese. This risotto is creamy and rich, with the sweet crunch of peas and the tenderness of artichokes. It is served with basil leaves to add a fresh, herbaceous note, and goat's cheese, which gives a creamy, tangy taste to the dish. This Risotto recipe is perfect for a romantic meal for two, or as a showstopping main dish for a winter dinner party.

Instructions

1.In a large pot, heat the chicken stock until it comes to a simmer.
2.In a separate pot, heat the olive oil and butter over medium heat.
3.Add the onion and garlic and sauté until soft and translucent.
4.Add the rice and sauté for 2-3 minutes until the grains are coated in oil and become slightly translucent at the edges.
5.Add a ladleful of hot stock to the rice, stirring gently to combine.
6.Once the stock has been completely absorbed, add another ladleful and continue stirring gently.
7.Repeat this process until all the stock has been absorbed, or until the rice is cooked to your liking.
8.While the rice is cooking, blanch the peas in boiling water for 1-2 minutes until tender.
9.In a separate pan, sauté the artichokes in olive oil until they are tender.
10.Once the risotto is cooked, stir in the peas and artichokes, season with salt and pepper, and fold in the basil leaves.
11.Divide the risotto between four bowls, crumble over the goat's cheese, and serve hot.

PROS

This Risotto with Peas, Artichokes, Basil, and Goat’s Cheese is a rich and creamy dish that is packed with flavor and nutrients.

It is perfect for a winter dinner party or a romantic meal.

CONS

Making risotto can be time-consuming and requires constant stirring and attention.

It may take a little practice to get the technique right.

HEALTH & BENEFITS

This risotto is a great source of fiber, vitamins, and minerals.
The peas are particularly good for digestion and supporting the immune system, while artichokes have been linked to liver health and reducing inflammation.
Goat’s cheese is also a good source of protein and healthy fats.

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