| Level: | Intermediate |
| Total: | 55 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
- 1 tablespoon unsalted butter
- 1 large or 2 small shallots, minced
- 1 cup Arborio rice
- 1 teaspoon salt
- 1 cup dry white wine, room temperature
- 3 1/2 cups low-sodium chicken broth, warmed
- 1/2 cup frozen peas, thawed
- 1/2 cup crumbled feta cheese (3 ounces)
- 1/4 cup finely chopped chives
- 1/4 cup chopped fresh mint
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice (from 1/2 small lemon)
Instructions
- Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside.
- To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 344 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 9 g |
| Cholesterol | 18 mg |
| Sodium | 616 mg |
Reviews
So delicious !!!
Easy and very good.
Delicious. The whole family loved it. Followed the recipe.
Very easy to make & good. I prefer the other types of risotto with fontina & parm. This is nice for something different – has more of a tang with the feta, lemon juice & artichokes.
This is a great recipe. I followed the recipe without the mint as I don’t like it. I added arugula and its peppery flavor was great with this. I will make this again.
This was AMAZING. It’s perfect, and the recipe is easy-to-follow – this was my first attempt at risotto. I forgot to buy chives but it didn’t matter. I also used canned artichoke as I couldn’t find frozen here in the UK and that worked fine – I just made sure to strain and “dry” them properly before sauteeing. I also added a couple large handfuls of spinach at the end, and if I do say so myself, that was a great idea. Our family is trying to eat more vegetarian meals and this one will go into regular rotation. Love it, Giada!
Delicious! Minus the mint that I forgot to buy I followed the recipe exactly and loved it. Great flavors and the feta & artichokes were a perfect combination. Yum!
Amazing and easy to make!
I made my first risotto after watching Everyday Italian some years ago. I enjoy the process and have tried a number of recipes. This one is lovely — fresh and light. The only change I made was to omit the shallot, since I thought chive would provide enough “onion” flavor, which for us it was. I’m sure most people would prefer this dish as Giada prepares it.
This was great! For me, this was a good way to use some artichokes I bought at the farmer’s market. Didn’t use the peas, mint, chives, or feta. Substituted the lemon juice for torn up sorrel and added a tbsp of butter and quarter cup of fontina at the end. Delicious!