Recipe of Artichoke Risotto

Ingredients

• 280g of rice.
• 15cl of white wine.
• 2 broth cubes.
• 1.5 teaspoons of ground garlic.
• 1 tablespoon of chopped parsley.
• 1 tablespoon of chopped basil.
• Olive oil.
• 425g of artichoke hearts.
• 250g of liquid cream.

Preparation

• In a saucepan, pour 1L of water and the broth cubes and keep warm.
• In a pan, pour the oil and brown the garlic, parsley and basil for 3 minutes.
• Cut the artichoke hearts in half and add them to the pan.
• Cook for 5 minutes, stirring occasionally.
• Add the rice to the pan and cook for 5 minutes over low heat, stirring occasionally.
• Pour in the white wine, turn up the heat and stir until it is absorbed.
• Add 2 glasses of broth, lower the heat and let the rice absorb the broth.
• Continue to add broth until the rice is cooked.
• Add the cream.
• Stir over low heat for 2 minutes.
• Turn off the heat and let cool for 3 minutes.

Enjoy!