Artichoke and Parmesan cream risotto is a modern twist on traditional Italian risotto, combining the earthy flavor of artichokes with the rich, nutty taste of Parmesan cheese. While the exact origin of this specific recipe is unclear, both artichokes and Parmesan cheese are commonly used ingredients in Italian cuisine, particularly in the regions of northern Italy.

For your artichoke and Parmesan cream risotto, consider pairing it with a refreshing Pinot Grigio or Sauvignon Blanc if you prefer white wine, or opt for a light Pinot Noir or Barbera if you lean towards red. For sides, a simple salad dressed with vinaigrette or some roasted vegetables like asparagus or bell peppers would complement the creamy risotto nicely. Don’t forget to have some crusty bread on hand to sop up the delicious sauce! If you’re in the mood for some protein, grilling chicken or fish to serve alongside the risotto could make it a complete and satisfying meal. A sprinkle of chopped herbs such as parsley or basil on top would add a fresh and fragrant finish. These pairing suggestions can help elevate your dining experience and balance the richness of the risotto. Enjoy your meal!


Risotto Con Creama Di Carciofi E Parmigiano

Artichoke and Parmesan cream risotto is a refined and tasty first course!
Course Side Dish
Cuisine Italian
Servings 2


  • 3/4 cup of Arborio rice
  • 3 small globe artichokes washed trimmed and sliced
  • 3 tbsp extra-virgin olive oil
  • 1 whole garlic peeled & smashed
  • 1/2 sliced onion
  • 3 cups hot chicken or vegetable stock
  • 2 tbsp butter
  • 1/2 cup of grated Parmigiano Reggiano cheese
  • juice of 1/2 lemon
  • salt and black pepper powder to taste


  • Soak the sliced artichokes in water along with the juice of half a lemon. Set aside. Pour 2 tbsp of olive oil in a medium sized pan. Turn on the heat, add a whole smashed garlic into  the pan and cook for a few minutes until the raw smell goes away. Remove the garlic from the pan and discard.
  • In the same pan add the sliced onions.Cook the onions until soft.
  • Add the sliced artichokes along with the water in which they are soaked into the pan. Cook until the artichokes are tender. Reserve some artichoke hearts for the garnish. Season with salt and black pepper to taste.
  • Blend the artichokes using a hand blender until creamy.
  • Take 1 tbsp of oil in another pan. Add the rice, toast for a few minutes.
  • Add in ladles of the stock gradually and cook until the stock is reduced and rice is cooked.
  • Remove from heat. Add the artichoke cream, grated parmigiano and the butter. Mix to combine. Garnish with cooked artichoke hearts and serve hot.
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