Artichoke season is upon us! So what better time to amp ourselves with a recipe to use what is often considered a vegetable, but are actually a type of thistle.
This plant originated in the Mediterranean and has been used for centuries for its potential medicinal properties. It’s alleged health benefits include lower blood sugar levels and improved digestion, heart health, and liver health.
My favourite way to use artichokes are soups and risottos. The great thing about our dehydrated bone broth is that they provide the perfect flavour and nutrition base for your risotto. The powdered goodness of our dehydrated chicken bone broth on hand adds so much flavour that you really don't need much else. Minimal but quality ingredients makes for a delicious and nutritious meals and another great way to sneak extra nutrition into the kids. Perfect when paired with a healthy spinach side salad.
MUSHROOM AND GLOBE ARTICHOKE RISOTTO
INGREDIENTS
1 cup of risotto rice
500ml tonemade chicken broth
3 cloves of garlic finely sliced
1 brown onion finely diced
2 tbs grass fed ghee
100g wild mushrooms of your choice ripped or chopped
3 globe artichokes cut in half
5 asparagus speers sliced in 1cm lengths
1/2 a bunch of parsley finely chopped
50g Parmesan or pecorino finely grated
A pinch of sea salt and freshly ground black pepper
2 tbs grass fed or organic butter
METHOD
1. Place 500 ml of water into the kettle and boil
2. Once boiled use 2 heaped teaspoons of broth place into a measuring jug
3. Poor in the water and stir to combine, set aside
4. Place a large skillet pan on the stove top on medium heat
5. Add the ghee to the pan
6. Place in the garlic, onions into the pan and sweat down until pale
7. Season with salt and pepper
8. Now place in the rice and stir through
9. Once the rice has gone transparent add 400 ml of broth and stir
10. Bring to the boil with a lid on top, once boiled take the lid off and stir once
11. Take the pan off the heat, place the lid back on top and leave for 15 mins to absorb the broth
12. Place another pan on the stove top on medium heat, add ghee and sauté the mushrooms, artichokes and asparagus until lightly colored
13. Now it’s time to add the rice to the mushroom, asparagus and artichoke mix. Fold together and then add the last 100 ml of broth
14. Do not stir with a spoon it will break up the grains of rice
Roll the pan around and back and forward, this will create a creamy risotto without broken grains of rice
15. Fold in butter and remove from the heat
16. Place into your serving bowls and grate parmesan over the top
SERVES 4
Enjoy!!
