Lemon & Artichoke Risotto

Updated at: Mon, 11 Dec 2023 19:47:55 GMT

Step 1

Get the risotto started • Tip the rice and 300ml of the stock into the hot saucepan • Cover and cook for 5 minutes • Pour 1 tablespoon of the olive oil into the hot frying pan • Finely chop the onion or shallot and add it to the pan along with a big pinch of salt • Fry for 2 minutes • Peel and grate the garlic directly into the pan • Scatter in the fennel seeds and cook for 1 minute • Pour in the wine and bring to the boil • Tip the contents of the frying pan into the risotto pan • 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 • Keep the frying pan for the next step

Step 2

Meanwhile, roughly chop any chunky artichokes • Tip them, along with their oil, into the frying pan • Chop the hazelnuts and add them to the pan • Fry over a 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 3

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

Step 4

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

Step 5

Serve • Spoon the risotto into bowls and top with the artichoke and hazelnut mixture • Slice the chives and scatter them over the top

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