Fiji Artichoke Risotto Recipe with Chicken Broth, White Wine, and Parmesan Cheese

Artichoke Risotto

Fiji Artichoke Risotto Recipe with Chicken Broth, White Wine, and Parmesan Cheese
Region / culture: Fiji | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4


Artichoke Risotto
Artichoke Risotto

Artichoke Risotto is a classic Italian dish that combines the creamy texture of Arborio rice with the distinctive taste of artichokes. This recipe is a celebration of simple ingredients coming together to create a dish that is both comforting and elegant. Perfect for a cozy dinner at home or a special occasion, this risotto is sure to impress with its depth of flavor and creamy consistency.


The origins of risotto trace back to Northern Italy, specifically to the region of Lombardy, where rice paddies are abundant. The dish has evolved over centuries, with each region adding its own twist. The addition of artichokes to risotto is a delightful variation that showcases the versatility of this dish. Artichokes, being a Mediterranean vegetable, add a touch of spring and a slightly tangy flavor that complements the creamy rice beautifully.


How to prepare

  1. Slice the artichokes thinly into bite-size slivers.
  2. In a large, heavy saucepan with a handle, sauté the shallot or onion, garlic, and oregano or parsley in the olive oil over medium heat until translucent, which should take a few minutes.
  3. Add the artichokes and cook for about 10 minutes on low-medium heat, stirring occasionally with a wooden spoon. Add a few tablespoons of water to avoid drying out.
  4. Add the rice and cook for 2 or 3 minutes, until it is nicely coated with liquid from the pan.
  5. Add the wine and simmer, stirring frequently, until it is absorbed by the rice.
  6. Season with salt and pepper to taste.
  7. Heat the broth or water in a separate saucepan or the microwave, making sure it is just under a simmer.
  8. Start adding the stock, 0.5 cup at a time, following the instructions for risotto. Remember to stir quite frequently. The rice should cook at a steady slow simmer, bubbling lightly.
  9. Taste the rice after it has cooked for about 20 to 25 minutes. If you feel it needs more cooking, add more liquid and continue to cook to your taste, for up to 40 minutes.
  10. The rice can be slightly al dente, with a very slight bite to it, with the grains separate, and the rice creamy.
  11. Remember that it will cook just a bit more as you let it rest after adding the cheese. Bear in mind that different brands and qualities of rice will need more or less liquid.
  12. Remove the rice from heat, add the cheese, and mix well. Cover and let it sit for a minute or two.
  13. Serve onto pre-heated plates, passing more cheese at the table.


  • 1. Vegan Artichoke Risotto: Substitute the butter with olive oil and use nutritional yeast or vegan Parmesan cheese instead of traditional Parmesan.
  • 2. Lemon Artichoke Risotto: Add the zest and juice of one lemon to the risotto for a citrusy twist.
  • 3. Mushroom and Artichoke Risotto: Include sautéed mushrooms for an earthy flavor that pairs well with the artichokes.

Cooking Tips & Tricks

1. Use a heavy-bottomed pan to ensure even cooking.

2. Keep the broth or water heated on a separate burner to maintain the cooking temperature.

3. Stir frequently but gently to avoid breaking the rice grains while still encouraging the release of starch.

4. Taste as you go to achieve the perfect texture and seasoning.

5. Let the risotto rest for a few minutes after adding the cheese for the perfect creamy consistency.

Serving Suggestions

Serve the Artichoke Risotto with a side of lightly dressed mixed greens to add freshness and balance to the meal. A glass of dry white wine, such as Pinot Grigio, complements the flavors of the dish beautifully.

Cooking Techniques

The key technique in making risotto is the gradual addition of broth, which allows the rice to absorb the liquid slowly and release its starch, resulting in a creamy texture. Sautéing the artichokes before adding the rice infuses the dish with their flavor.

Ingredient Substitutions

1. If Arborio rice is unavailable, Carnaroli or Vialone Nano rice can be used as substitutes.

2. In place of fresh artichokes, canned or jarred artichokes (drained and rinsed) can be used for convenience.

3. Vegetable broth can be used instead of water for added flavor.

Make Ahead Tips

Risotto is best served fresh, but you can prepare the artichokes and broth in advance to save time. Reheat the broth before starting the risotto to ensure the dish cooks evenly.

Presentation Ideas

Serve the risotto in a shallow bowl or plate, garnished with a sprinkle of chopped parsley and a few shavings of Parmesan cheese. A drizzle of high-quality olive oil adds a finishing touch.

Pairing Recommendations

A crisp, dry white wine such as Sauvignon Blanc or a light-bodied Chardonnay pairs beautifully with the creamy texture and flavors of the Artichoke Risotto. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove, adding a little water or broth to loosen the risotto and restore its creamy texture.

Nutrition Information

Calories per serving

A serving of Artichoke Risotto contains approximately 350-400 calories, making it a hearty and satisfying meal option.


A serving of Artichoke Risotto is rich in carbohydrates, primarily from the Arborio rice, which is a type of short-grain rice. Each serving contains approximately 45-50 grams of carbohydrates, providing energy and making it a satisfying meal.


The fats in this recipe come from the butter and Parmesan cheese used in the cooking process. A serving contains about 10-15 grams of fat, which contributes to the creamy texture and rich flavor of the dish.


Artichoke Risotto provides a moderate amount of protein, with each serving containing about 8-10 grams. The protein comes from the Parmesan cheese and to a lesser extent from the artichokes and rice.

Vitamins and minerals

Artichokes are a good source of vitamins C and K, folate, and minerals such as magnesium and potassium. Parmesan cheese adds calcium and phosphorus to the dish. Together, these ingredients make the risotto not just delicious but also nutritionally beneficial.


This recipe contains dairy (butter and Parmesan cheese) and may not be suitable for individuals with a dairy allergy or intolerance. It is gluten-free, as Arborio rice does not contain gluten.


Artichoke Risotto is a balanced dish that offers carbohydrates for energy, fats for flavor and satiety, and a moderate amount of protein. It also provides essential vitamins and minerals, making it a nutritious meal option.


Artichoke Risotto is a versatile and satisfying dish that combines the creamy texture of Arborio rice with the distinctive flavor of artichokes. With its rich history and nutritional benefits, this risotto is a delightful meal that can be adapted to suit various dietary needs and preferences. Whether served as a main course or a side dish, it's sure to be a hit at any table.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Artichoke Risotto. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a fantastic cook, and I always loved learning new recipes from her. As we chatted and sipped on some homemade lemonade, she suddenly pulled out a tattered old cookbook from her shelf.

"I have something special to show you," Maria said with a twinkle in her eye. She turned the pages of the cookbook, stopping at a worn-out page that had a handwritten recipe for Artichoke Risotto. "This is a family recipe that has been passed down for generations," she explained. "Would you like to give it a try?"

I couldn't contain my excitement as I eagerly nodded my head. Maria handed me the cookbook and guided me through the steps of making the dish. As I followed her instructions, I was amazed at how simple yet flavorful the recipe was. The combination of creamy risotto and tender artichokes was a match made in culinary heaven.

After we finished cooking, Maria and I sat down to enjoy the fruits of our labor. The Artichoke Risotto was a symphony of flavors that danced on my taste buds. I couldn't believe how something so simple could be so delicious.

From that day on, Artichoke Risotto became a staple in my cooking repertoire. I made it for my family, friends, and anyone who was lucky enough to sit at my dining table. Each time I made the dish, I couldn't help but think of Maria and the special moment we shared in her kitchen.

As the years went by, I continued to perfect the recipe for Artichoke Risotto. I added my own twist by incorporating fresh herbs from my garden and a generous sprinkle of Parmesan cheese. The dish became a signature dish that my loved ones always looked forward to.

One day, I was hosting a dinner party for my closest friends. I decided to make Artichoke Risotto as the main course, knowing that it would be a crowd-pleaser. As my guests sat around the table, savoring each bite of the creamy risotto, I couldn't help but feel a sense of pride.

After dinner, one of my friends approached me with a request. "Would you be willing to share the recipe for this amazing dish?" she asked. Without hesitation, I agreed and wrote down the recipe for Artichoke Risotto on a piece of paper. I handed it to her with a smile, knowing that the recipe would now be passed on to another generation.

Over the years, I have shared the recipe for Artichoke Risotto with countless people. Each time I make the dish, I am reminded of the special moment I shared with Maria in her kitchen. The recipe has become more than just a dish – it is a symbol of friendship, love, and the joy of sharing a delicious meal with the ones you hold dear. And for that, I am forever grateful.


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