$ $ $ $ $
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35 mins

Rick Stein's Long Weekends

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects »

© 2024 Rick Stein / Ebury Press · Reproduced with permission.
  • Step 1

    Prepare the globe artichokes. Remove the stem to within
    1cm of the base. Peel off the outer leaves until you reach
    the pale-coloured centre. Remove the hairy choke with a
    teaspoon. Pare off any remaining outer leaves with a sharp
    knife. Cut into 6 wedges and plunge into a bowl of cold
    water to which you’ve added the lemon juice or vinegar
    to prevent it discolouring.

  • Step 2

    Heat the stock in a saucepan. Melt the half the butter
    with the olive oil in a wide pan over medium-low heat and
    sweat the onion and garlic for 5 to 10 minutes until soft.
    Add the rice and stir well to coat the grains. Add the white
    wine and stir until it has been absorbed by the rice, then
    start adding the vegetable stock a ladleful at a time, stirring
    until it is absorbed, which will take about 20 minutes.

  • Step 3

    After about 12 minutes, in a separate pan, cook the
    artichoke wedges in boiling water for 5 to 7 minutes until
    tender. Remove from the water and set aside. Add the broad
    beans and peas and boil for about 3 minutes, then drain.
    Add the cooked vegetables to the risotto and heat through.
    Remove from the heat and stir through the lemon zest
    and juice, the remaining butter, salt to taste, pepper and
    half the pecorino cheese. Serve immediately with the
    rest of the pecorino cheese.

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