(Risotto with artichokes and peas - Our recipe)

Time: preparation: 20 minutes .........cooking: 30 minutes 1/2 leek 2 artichokes 125 g (4 1/2 oz) fresh or frozen peas 2 teaspoons dried parsley 2 tablespoons dried chives 1 teaspoon dried bay leaf 120 ml (4 fl oz - 1/2 C) dry white wine 4 tablespoons extra virgin olive oil 750 ml (27 fl oz - 3 1/2 C) vegetable stock 150 g (5 1/2 oz) rice for risotto Grated Parmesan, if you like Medium difficulty

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare the vegetable stock, following the instructions on the package. Store it boiling while you're cooking your risotto.
Meanwhile clean artichokes. 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 the leaves to remove spines and any brown edges. Separate the leaves and run under cold water. The artichokes are ready to be cooked. Cut them into thin slices. Peel and slice diagonally the leek. Steam the peas for few minutes if they're frozen.
Put the oil, the artichokes, the leek, the peas, the herbs and rice in a large saucepan. Cook for 3-4 minutes until rice looks milky. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of vegetable stock and simmer until absorbed, stirring. Keep on adding stock, ladle by ladle, until rice is tender.
Switch off the gas, sprinkle with grated Parmesan cheese, if you like, and serve after few minutes.

What's the right wine?
Our suggestion is: Tocai (white wine from Friuli Venezia Giulia - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".