Lemon and artichoke risotto

Updated at: Thu, 17 Aug 2023 09:48:20 GMT

Step 1

Get the risotto started • Tip the rice and 1¼ cups of the stock into the hot saucepan • Cover and cook for 5 minutes

Step 2

• Pour 1 tablespoon of the olive oil into the hot skillet • Finely chop the onion or shallot and add it to the pan along with a big pinch of salt • Fry for 2 minutes

Step 3

• Peel the garlic and grate directly into the pan • Scatter in the fennel seeds and cook for 1 minute

Step 4

• Pour in the wine and bring to a boil • Tip the contents of the skillet into the risotto pan

Step 5

• Pour in the rest of the stock • Give everything a good stir, put the lid back on, and reduce the heat to medium • Cook for 8–9 minutes

Step 6

Meanwhile, roughly chop any chunky artichokes • Tip them, along with their oil, into the skillet

Step 7

• Chop the hazelnuts and add them to the pan • Fry over medium heat for about 3 minutes until the hazelnuts are golden and the artichokes are heated through • Zest one of the lemons over the top

Step 8

Make a salad • Tip the arugula into a large salad bowl • Halve the zested lemon and squeeze the juice over the leaves • Add the remaining 1 tablespoon olive oil and a big pinch of salt and pepper and toss

Step 9

Return to the risotto • Remove the lid and stir the risotto continuously for 1 minute, then halve the second lemon and squeeze in the juice • Grate in the plant-based parmesan (if using) and season to taste • If the rice is still firm, cook for 1-minute longer

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Easy

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Kid-friendly

Makes leftovers