Venere risotto with roasted artichokes

Venere risotto with roasted artichokes

Total: 1 hr 20 Min. | Active: 1 hr
Nutritional value / person: 730 kcal
, Fat: 35 g
, Carbohydrate: 83 g
, Protein: 20 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g Fine Food Artichauts Bretons «Petits Violets»
2 tbsp olive oil
¼ tsp salt
a little pepper


1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
200 g Fine Food Riso venere
1 dl white wine
1 ⅕ litres vegetable bouillon, hot
50 g grated Parmesan
2 tbsp Mascarpone
a little pepper

To serve

4 sprigs flat-leaf parsley, roughly chopped
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How it's done

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Prepare the artichokes according to the packet instructions, cut in half lengthwise. Place the artichokes on a baking tray lined with baking paper, mix with the oil, season.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C.


Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 50 mins. until the rice is creamy and al dente. Mix in the cheese and mascarpone, season.

To serve

Serve the risotto on two plates, top with the artichokes. Garnish with parsley.


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