Artichoke risotto (Risotto ai carciofi)

Name: Artichoke risotto (Risotto ai carciofi)
Cook time: 55 min
Yield: 6
Ingredients: extra virgin olive oil; 6 small or violet artichokes; 1 lemon; 1 x risotto bianco; ½ a bunch of fresh mint (15g); Parmesan cheese, for grating

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Artichoke risotto is a beautiful dish based on the classic risotto bianco. This Jamie Oliver risotto recipe serves 6 people and takes an hour to make.

By: Jamieoliver (via Jamieoliver)

Last Updated: Mar 1, 2026

Cook: 55 mins

Yields: 6

Ingredients

extra virgin olive oil
6 small or violet artichokes
1 lemon
1 x risotto bianco
½ a bunch of fresh mint (15g)
Parmesan cheese, for grating

Instructions

Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discolouring.
Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked.