Asparagus and Artichoke Risotto (Risotto ai Carciofi)

A light and fresh risotto that's perfect for a spring dinner, this asparagus and artichoke risotto is full of flavour and super easy to make. The asparagus and artichokes are shallow-fried to enhance their aroma and the lemon takes this risotto ai carciofi to the next level.

Nothing says spring better than asparagus and artichokes, and this risotto ai carciofi is a true celebration of this amazing combo. This is a very simple dish that tastes so much better than you'd expect looking at the ingredients.

This is a comforting vegetarian risotto that's naturally creamy and made deliciously tangy by the addition of lemon juice, which really bumps up the flavour. To make this lemon artichoke risotto perfect, I use just a bit of butter to fry the shallots, but don't add any extra cream or butter at the end. There's really no need, as the texture is perfect just the way it is.

What do you need to make this asparagus and artichoke risotto?

Many asparagus risotto recipes call for steamed asparagus tips, but I like to take things up a notch, so I shallow fry them in a bit of extra virgin olive oil for extra flavour.

This is a risotto that works great with globe artichokes, but since I live in the UK, where it's very difficult to get your hands on them, I often make it with tinned artichoke hearts.

If you can get fresh artichokes, use those instead. Slice them finely and cook until tender, a couple of minutes more than you'd do with tinned artichoke hearts.

You also need Carnaroli or Arborio risotto for this recipe. Both these rice types have a high starch content, which is essential for that perfect creamy texture.

How do you make the risotto?

To make this asparagus risotto, start by heating the olive oil and shallow-fry the asparagus over medium heat for 4-5 minutes or until it has the texture of your liking. I like it a bit on the crispy side but not dry, either. Add the artichoke hearts and continue to cook for 2-3 minutes. Remove the asparagus and artichokes from the pan with a slotted spoon and set them aside.

In the same pan, melt the butter and fry the shallots and garlic, and then add the rice and toast it for 1 minute, stirring often. Don't skip this step because toasting the rice is one of the secrets of making a perfect risotto. Toasting creates a shell around each grain of rice, which will allow them to absorb the liquid without getting soggy.

Lower the heat a bit and add the wine. Cook for 1-2 minutes until the alcohol evaporates. Add ¼ of the stock and cook until most of the liquid evaporates, stirring often. Add more stock and repeat until all the stock is gone. The rice is done when it's al dente and there's still some liquid left in the pan.

Transfer the asparagus and artichokes back to the pan, then stir in the lemon juice, Parmesan, and parsley. Season to taste and serve with extra grated Parmesan on top.

Recipe tips for the perfect risotto

• Don't wash the rice you use in risotto because it strips off the starch, and you need that if you want your risotto to be creamy.
• While toasting the rice is an essential step, make sure you don't toast it for too long. One or two minutes should be enough.
• Stirring is essential when making risotto, but don't overdo it, as you'll ruin the texture. Always cook risotto on low to medium heat and only stir it about once every 30 seconds.
• Make sure the Parmesan is vegetarian as some varieties use animal rennet.

If you liked this asparagus and artichoke risotto, have a look at some of my other risotto recipes:

Risotto with Italian Sausages (Risotto con Salsiccia)

Risotto All’Amatriciana

Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)

Creamy Smoked Salmon and Rocket Risotto

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