A comforting and flavorful creamy risotto featuring garden vegetables like artichokes, fava beans, and peas, infused with the aromas of bay leaves, garlic, and onions.
48 minutes
A comforting and flavorful creamy risotto featuring garden vegetables like artichokes, fava beans, and peas, infused with the aromas of bay leaves, garlic, and onions.
tablespoons
each
Medium Onion, chopped
each
Bell Pepper, cored, seeded, and chopped
each
Garlic Clove, chopped
each
Vegetable Stock, boiled
cups
Baby Artichokes, quartered
each
cups
cups
Medium-Grain Spanish Rice
cups
pinches
1. Heat Olive Oil and Add Bay Leaves
Begin by heating 5 tablespoons of olive oil in a large saucepan, adding in the bay leaves. Allow the oil to get hot, which will infuse the oil with the subtle aroma of the bay leaves.
2. Sauté Onions and Bell Pepper
Add the chopped onions and green bell pepper to the pan. Sauté them gently over medium heat for about 20 minutes. This time is crucial as it allows the onions to become soft and translucent, melding their sweetness with the green bell pepper’s mild heat. Stir occasionally to prevent them from browning.
3. Add Garlic
Next, add the chopped garlic, stirring it into the softened vegetables. Allow the garlic to cook for about a minute until its fragrance fills the kitchen.
4. Prepare Vegetable Stock
While the vegetables are cooking, bring the vegetable stock to a boil in a separate saucepan. If using water and bouillon cubes, ensure they are fully dissolved.
5. Cook Artichokes and Fava Beans
Add the quartered artichokes and the fava beans to the sautéed vegetable mixture. Pour in the hot vegetable stock, enough to cover the vegetables, and bring it to a gentle simmer. Cover the pan and let it cook for about 10 minutes, allowing the artichokes and fava beans to soften and absorb the flavors.
6. Add Peas
After 10 minutes, add the peas to the pan. Stir them in and bring the mixture back to a boil.
7. Cook the Rice
Pour in the rice and add a pinch of salt. Stir everything together, ensuring the rice is evenly distributed. Reduce the heat to a simmer and cook the rice for 15 to 18 minutes. During this time, the rice will absorb the stock and the flavors of the vegetables, achieving a creamy consistency. Stir occasionally and check that the rice is becoming tender but remains creamy—not dry, not soupy, but perfectly meloso.
Consider Arborio, Carnaroli, or Vialone Nano for the best texture and creaminess in risotto.
Toast rice in oil or butter until edges are translucent ('tostatura') for flavor and proper broth absorption.
Use warm, high-quality broth added gradually to release starches and build creaminess without overpowering with sodium.
Aim for al dente risotto, usually achieved in 18-20 minutes, and avoid overcooking to prevent mushiness.
Sauté shallots or onion and garlic until soft before adding rice to create a base for the dish's flavor profile.
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