Risotto with Artichoke Spread
A simple and flavorful first course
To make the risotto with Artichoke Spread, dice an onion and begin to heat the vegetable broth.
Add a drizzle of our Pure Olive Oil to a frying pan and sauté the onion for a few minutes, then add the rice and toast it for a few minutes, stirring often and adding a little salt. Once the rice begins to be slightly transparent at the edges, add and cook off the white wine.
Then begin to cook the risotto, adding the broth a little at a time. When there are only a few minutes left until the rice is tender, add our Artichoke Spread and stir.
Meanwhile, to add a crispy note to the dish, trim the artichokes by removing the outer leaves. Slice them and sauté them in a hot frying pan with a drizzle of our Pure Olive Oil. Season with salt and when lightly browned, remove from heat.
Serve the risotto with Artichoke Spread, garnishing it with the sautéed artichokes.