Grilled Artichoke Risotto

Peel and very finely dice the onion into ½cm cubes (or smaller). Peel and finely dice the garlic. Roughly chop the artichokes into bite size pieces. Roughly chop the parsley.

Heat ½ tbsp of butter (if you have it) and ½ tbsp of olive oil in a pot on medium-low heat. Tip: If you don’t have butter, use more olive oil or use the oil from the artichokes for extra flavour. Add the onion and garlic and slowly stew for 5 mins until soft. Tip: Do not let the onion burn - if it is cooking too fast, add 1 tbsp of water and turn the heat to low.

Add the risotto rice and coat it in the butter and olive oil. Turn heat to medium, add ¼ tsp of salt and stir. Tip: After about 3 mins there should be a slight translucency around the edges of the rice. Tip: If you have some white wine in the kitchen, add 4 tbsp now. Let the alcohol in the wine bubble off for a minute to mellow the flavour. If you don’t have any wine don’t worry - just move to step 5.

Add ⅔ cup of stock to the rice and stir it with long, massaging motions. Once the stock is almost soaked in, add another ⅔ of a cup and continue stirring. Continue adding stock and stirring until the rice is cooked (around 20 mins). Once the risotto is almost ready add the artichokes.