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Grilled Artichoke Risotto

Grilled Artichoke Risotto

with Toasted Pine Nuts (5 MEAL)

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If an artichoke were a person they would be that hard-to-get, good-looking boy/girl at the bar who always seems to resist your advances. But much like the misunderstood artichoke, once you penetrate that tough exterior you’ll inevitably spend a wonderful evening together. For tonight’s dinner we’ve strolled over and broken the ice for you already. No need for any groundwork - just throw them in the mix and let the fun begin!

Tags:Not Suitable for CoeliacsHealthyVeggie
Allergens:CelerySulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

½ cup(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Grilled Artichoke

½ bunch(es)

Flat Leaf Parsley

200 grams

Risotto Rice

2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 tbsp

Pine Nuts

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1674 kJ
Energy (kcal)400 kcal
Fat20.0 g
of which saturates4.0 g
Carbohydrate43 g
of which sugars0.0 g
Protein0 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Plate
Instructionsarrow up iconarrow up icon
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1

Bring 800ml of water to a gentle simmer in a pot. Once simmering, add the stock pot and stir until dissolved. Tip: Leave the stock on the lowest heat to keep it hot during the whole cooking process.

2

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.

3

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.

4

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.

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.

6

You want to have a runny consistency so add a little more water to loosen it up if needed. Stir in the hard Italian cheese and 1 tbsp of parsley. Taste and then add more salt and pepper if you need to before serving. Sprinkle over more chopped parsley and pine nuts and eat immediately!