Loretta Sebastiani

Loretta Sebastiani
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Artichoke-and-pea risotto
( Risotto carciofi e piselli )

Our original home cooking

The combination of artichokes and peas is really fabulous. I prepare several dishes including this risotto of mine that is inviting and tasty, in spring. Among other things, it is very satisfied because rich in fiber. Vegetarian recipe. Recipe for Mediterranean diet too!

difficulty: medium

time: preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes

calories: 435 (kCal)

Ingredients / Serves 2

  • 1 150g (5 1/3 ounces) leek
  • 500g (1.1 pound) artichokes
  • 120g (4 1/4 ounces) fresh or frozen peas
  • 1 egg yolk
  • 1 sachet (0.15g) saffron
  • 1 teaspoon dried parsley
  • 1 tablespoon dried chives
  • 1 dried bay leaf
  • 1 1/2 tablespoon extra virgin olive oil
  • 750ml (1.6 pint) vegetable stock
  • 150g (5 1/3 ounces) long-grain, parboiled rice
  • Grated Parmesan, if you like
medium difficulty
preparation: 20 minutes
cooking: 30 minutes
total: 50 minutes
How many calories in a serving?
Calories: 435 (kcal) 22 % - 1818 (kJ)
Protein: 13.6 (g) 28 % GDA
Total fat: 13.1 (g) 19 % GDA
Total carbohydrate: 69.9 (g) 26 % GDA
Sugars: 6.4 (g) 8 % GDA

Download free PDF version (163 download).

Recipe for artichoke-and-pea risotto

Preparation and cooking

  • - Prepare all ingredients.
    Begin with vegetable stock. Remember to keep it boiling while cooking your risotto.
    Steam peas for few minutes if they're frozen or thaw them directly in your boiling stock. But remember to remove them with a skimming ladle and put apart.
    On the contrary, if you have fresh peas add them to the pan together with artichokes.
    Meanwhile peel and slice diagonally leek.
    Clean artichokes too. Snap off the stalk close to the base, pulling out any fibbers which would extend into the bottom. Cut off the pointed top and, using kitchen scissors, trim their leaves to remove spines and any brown edges. Separate leaves and run under cold water. Your artichokes are ready to be cooked.
    Cut them into thin slices into a large saucepan in which you have to add olive oil, bay leaf and leek too (and eventually fresh peas).
  • - Cooking risotto.
    Fry all slightly on a low heat, stirring now and then, for few minutes.
    Add rice too.
    Cook until rice looks milky, stirring often, 3 to 4 minutes.
    At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring occasionally. Continue adding stock, ladle by ladle, until rice is tender.
    Remember to add saffron in the first ladles of stock and thawed peas 5 minutes before turning off the stove.
    Turn off the stove. Add aromatic herbs and egg yolk. Stir very well but with delicacy.

Just before serving

  • - Stir in grated Parmesan cheese, if you like, and serve after few minutes.



  • - A clarification on how to serve risotto. I suggest to stir in grated Parmesan only if you know your guests well. In fact there are many people who are intolerant to dairy products or do not like cheese. It's better to place a bowl full of grated Parmesan on the table. Everyone will be able to serve himself according to his own taste.
    This explains also why the presence of the egg yolk. It's a great alternative to stir in cheese.
  • - Use fresh aromatic herbs if in season.
  • - You have to buy 250g (8 3/4 ounces) peas in their pod to have 120g (4 1/4 ounces) shelled peas.

Menu planning

  • - Artichoke-and-pea risotto is a delicate dish, ideal for spring menus.
  • - You can prepare it for your weekly family menu or get-togethers.
    I often plan menus with this dish because I can combine fish and meat recipes with it easily.

Useful links for this recipe

  • - You could also be interested in more details about artichokes, their nutritive values and importance in daily diet.

Healthy eating

  • - Everyday menu. Have you read calories? this risotto is one-plate meal, without any doubt. Complete your meal with fresh seasonal fruit.
  • - Artichoke and pea risotto is perfect for your Mediterranean diet but remember to use brown rice. I often use a mixture of wholemeal emmer grain (farro), barley and rice too. Besides this dish is rich in vegetables and aromatic herbs, there is no butter but only olive oil and legume-and-rice combination is used too.
  • - Fiber per serving: 10.5 grams (daily intake is 30 grams)


What's the right wine for " Artichoke-and-pea risotto "?

For the artichoke presence, it would be better not to match wine. Serve a good beer.