Artichoke Risotto with Lemon, Basil Pesto and Mint

Submitted By:
CreativeCooks


No. of Servings:
6 Preparation time:
15min(s) Course:
Main Cooking time:
30min(s) Cooking Instructions:
Heat the stock and keep warm.

Put the olive oil and butter into a sauce pan and heat on a medium heat., once the butter is melted and starting to bubble add the shallots, garlic and celery and cook on a low heat for approximately 15 minutes or until the onions and celery are nicely softened but not coloured. Then add the rice and turn up the heat slightly, cook for a minute or two and ensure you keep stirring so that the rice doesn't stick to the pan, the rice should now be slightly translucent.

Add the dry white wine or vermouth and cook until the rice has absorbed all of the Liquid. Start to add the hot stock ladle-by-ladle stirring the rice at all times. Remove from the heat, add the remaining butter and set a side for 2 minutes with the lid on. Heat a frying pan with a little olive oil, drain the Epicure Artichokes and cook for a couple of minutes or until they are warmed through in the frying pan, add the lemon juice & zest and set aside.

To serve:
Spoon the risotto into 4 plates and place the Artichokes over the top (liquid as well).
Garnish with fresh picked mint leaves, grated pecorino cheese, a spoonful of Deli-Italia Basil Pesto and a good glug of your best extra virgin olive oil. Enjoy!!!!!