Artichoke and broad bean risotto

Artichoke and broad bean risotto

More Home Comforts
Peter Cassidy

My artichoke plants have been in the garden some eight years now, and still produce a great crop year on year. If you can, try to get the smaller artichokes for this recipe, as they’re easier to prepare and cook. The little bit of lemon at the end makes all the difference to this dish.


Quantity Ingredient
1 lemon
6 baby purple artichokes
200ml extra virgin olive oil
25g unsalted butter
2 shallots, finely chopped
1 garlic clove, finely chopped
3 sprigs fresh thyme, leaves only
100g risotto rice
200ml white wine
750ml hot chicken or vegetable stock
150g podded broad beans, inner skins removed
4 heaped tablespoons grated parmesan cheese, plus extra to serve
2 tablespoons finely chopped chives
50ml double cream
freshly ground black pepper
1 chive flower, to garnish


  1. Remove the zest from half the lemon and set aside. Cut the lemon in half. Peel the stalk of one artichoke, then trim to about 2.5cm below the base and remove the tough outer leaves. Cut the top third off and discard, then rub immediately with the halved lemon. Repeat with the rest of the artichokes.
  2. Put 200ml of water into a sauté pan, then add the olive oil and bring to a simmer. Cut the artichokes in half lengthways, then add to the pan, cover with a lid and simmer for 10–15 minutes until tender. Check with the tip of a knife to see if they are cooked through – there should be no resistance. Remove from the heat and cool slightly, then cut in half lengthways.
  3. Heat a sauté pan until medium hot. Add a knob of the butter, the shallots, garlic and thyme, and cook for a couple of minutes without colouring. Tip in the rice and stir well, then add the wine and cook until reduced to nothing.
  4. Add a ladleful of hot stock and bring to a simmer, stirring occasionally, until the rice has absorbed it all. Keep adding stock a ladleful at a time, waiting until it has been absorbed before adding more. After you’ve been adding the stock for 5–6 minutes, add the broad beans and continue adding the stock until it has been used and the rice is tender – it should take 12–15 minutes.
  5. When the rice is cooked through, add the artichokes, Parmesan, chives, lemon zest and cream, and season with salt and pepper to taste. Add a little more stock if needed to keep the risotto loose.
  6. Serve with extra Parmesan grated over the top and the chive flower.
Home Comforts
British food
classic recipes
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