Receipts

Risotto with artichoke


Original, a risotto recipe with purple artichoke to impress his taste buds from 18 months.

Ingredients:

  • 1 small purple artichoke
  • 1 dried tomato
  • 1 half-glass of arborio rice
  • 1 quart of vegetable broth
  • 1 shallot
  • salt tarragon
  • pepper
  • olive oil.

Preparation:

Peel and chop the shallot. Cut the end of the artichoke leaves and its foot. Remove the first leaves. Cut it into 4. In a frying pan, brown the pieces of artichoke and shallot in oil. Add the rice and stir for 2 minutes. Put the vegetable broth and simmer until the broth is absorbed. A few minutes before the end of cooking, add the chopped tomato and tarragon.