Risotto with artichoke and lemon zest

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainCuisine: Italian




Cooking time


Total time



You will find quite some risotto’s on this website. And that’s because we love them so much. That’s because risotto is comfort food. And because it’s slow food. And this risotto is another ‘independently tasting’ risotto. So different from the others. And that’s why it deserves a special place between the other recipes.


  • 8 artichoke hearts (pot or can)

  • 1 lemon (for its juice and zest)

  • 1 onion

  • 1 liter vegan chicken broth

  • 3 cloves garlic

  • 500 gram risotto arborio

  • 250 ml dry white wine

  • 70 gram vegan butter

  • 150 gram vegan parmesan cheese

  • 1 bouquet fresh mint

  • 50 ml olive oil

  • pepper and salt


  • Preheat a thick bottomed pan. Pour in the olive oil. In the meantime cut the onions and the garlic in pieces. Fry the onions nicely golden. Add the garlic for the last two minutes.
  • Add the rice and make sure it gets in contact with all the oil and the onions. Add the wine and let the rice drink it all.
    Then add little by little the hot broth. You only add broth when the risotto stops ‘talking’ to you. Go on with this until the rice is almost done. This process can take about 40 minutes.
  • Take off the zest of the lemon and cut it in small pieces. Make sure you do not add the white of the flesh. Cut the mint leaves. Let the artichoke hearts drain and cut them in 4. If you have a piece of Parmesan cheese, then grate it now.
  • Add the Parmesan to the rice. Do the same with the zest, the lemon juice and the mint. Bring to taste with salt and pepper.
  • Add half of the artichoke hearts to the risotto. Keep the others and after stirring place them on top of the risotto. Let them get warm as well, but keep them in their shape. You want to serve a nice looking dish right?

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