Recipe
Artichoke & Olive Risotto
A creamy risotto enriched with Goodwill artichoke hearts and olives, finished with Parmesan and fresh parsley.
10 min
Prep time
30 min
Cook time
4
Servings
Main Course
Ingredients
- 300 g arborio rice
- 1 litre vegetable stock, kept warm
- 200 g Goodwill artichoke hearts, quartered
- 100 g Goodwill mixed olives, pitted
- 1 onion, finely diced
- 2 cloves garlic, minced
- 120 ml dry white wine
- 50 g Parmesan, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Fresh parsley, chopped
Chef's Tip
Keep the stock warm — cold stock will slow down the cooking process.
Instructions
- 1
Heat the olive oil and butter in a wide pan. Sauté the onion until soft, then add the garlic and cook for 1 minute.
- 2
Stir in the rice and toast for 2 minutes until the grains are translucent around the edges.
- 3
Pour in the wine and stir until absorbed. Add the warm stock one ladle at a time, stirring frequently, allowing each ladle to be absorbed before adding the next.
- 4
After about 18 minutes, when the rice is nearly tender, fold in the artichokes and olives. Cook for another 3–4 minutes.
- 5
Remove from the heat, stir in the Parmesan and parsley, and season to taste. Rest for 2 minutes before serving.
Cook with Goodwill Ingredients
Find the right olives, peppers, artichokes or preserved vegetables for your kitchen or business.