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Violet Artichoke Risotto with Artichoke Salad

A sophisticated vegetarian risotto featuring homemade vegetable stock, baby violet artichokes, creamy mascarpone, and a crisp dressed endive salad.

VegetarianHealthyDinnerArtichokeRisotto
Estimated Nutrition
Calories
621.6
kcal / serving
2486.2 kcal total
Carbs
53.6g
per serving
214.5 g total
Fat
39.2g
per serving
156.8 g total
Protein
13.6g
per serving
54.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
White Wine Vinegar
1
tsp
English Mustard
Dairy
75
g
Butter
Divided use
25
g
Mascarpone
50
g
Parmesan
Grated, or vegetarian hard cheese
Fruits
0.5
piece
Lemon
Juice only
GrainsCereals
250
g
Carnaroli Risotto Rice
Liquids
50
ml
White Wine
1
l
Vegetable Stock
Homemade
NutsSeeds
1
piece
Garlic
Head, cut in half
4
piece
White Peppercorns
1
bunch
Thyme
Small bunch fresh
1
bunch
Rosemary
Small bunch fresh
1
bunch
Flat leaf Parsley
Small bunch fresh
1
clove
Garlic
Crushed
1
tsp
Thyme
Leaves finely chopped
1
piece
Salt
To taste
1
piece
Black Pepper
To taste
OilsFats
30
ml
Olive Oil
For stock
30
ml
Olive Oil
For risotto
45
ml
Olive Oil
Extra virgin, for dressing
Vegetables
2
piece
Onion
Roughly chopped
3
piece
Carrot
Roughly chopped
0.5
piece
Celery
Head, roughly chopped
0.5
piece
Celeriac
Roughly chopped
2
piece
Leek
Roughly chopped
0.5
piece
Fennel
Roughly chopped
1
piece
Shallot
Finely chopped
2
piece
Violet Artichoke
Baby, trimmed, for risotto
2
piece
Violet Artichoke
Baby, trimmed, for salad
0.5
piece
Curly Endive
Head

Method

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