LEMON AND ARTICHOKE RISOTTO

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If you have a taste for citrus and you like risotto, you’re definitely going to have to give this a try. Our Zesty Lemon and Artichoke risotto is a zippy twist on an Italian staple and the perfect springtime dish to lift your spirits.

Check out the full recipe below!

INGREDIENTS
200g risotto rice
600ml vegetable stock
2 tbsp olive oil
1/2 onion
1 garlic clove
1 tsp fennel seeds
125ml white wine
1x 175g pack chargrilled artichokes
30g hazelnuts
2 small lemons
60g rocket
30g plant-based parmesan
small bunch of chives
salt and black pepper

METHOD
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 then 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

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 • Zest one of the lemons over the top

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

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

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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