Easy Parmesan Artichoke Risotto. Featuring one of our favorite products Artichoke Parmesan Tapenade. Find this product and more easy recipes at

Easy Parmesan Artichoke Risotto

  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 -6 1x


Easy Parmesan Artichoke Risotto – Risotto is one of my favorite recipes, and this week I decided to cook a very easy Parmesan Artichoke Risotto. As I do most of the time, I took little pieces from different recipes and I made this recipe my own. As a base, I took a basic risotto recipe and I added Mascarpone Cheese, Peas, and our Artichoke Pesto. This risotto has a delicate and creamy taste. This dish is served as a first course in Italy. Most of the time you eat risotto with a glass of white wine but the selection of what kind of wine will depend on the variation of the risotto. 



  • 2 TableSpoons Olive Oil
  • 2 shallots, minced
  • 2 glove garlic, minced
  • Celery, a finger size, minced
  • 11/2 cups Arborio rice
  • 1 cup White Wine
  • 6 cups Chicken Stock
  • 2 TableSpoons Mascapone cheese
  • 1/2 cup Parmesan Cheese
  • 1 TableSpoon Butter
  • 1/2 cup frozen peas
  • 4 TableSpoons Artichoke Pesto Click to buy in our online shop
  • 1/2 teaSpoon pepper
  • 1 teaSpoon Salt


  1. In a medium saucepan, heat the chicken broth over medium-low heat and keep warm.
  2. In a large skillet, heat the olive oil over medium-high heat and add the shallots, celery and garlic, and cook until softened.
  3. Add the rice and cook for a minute, season with salt and pepper.
  4. Add the wine and cook until evaporated.
  5. Then add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add 2 more cups of stock, and continue cooking until evaporated again. Add 1 more cup, and cook until evaporated. Taste the rice to see if it’s done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture. This process will take around 25 minutes
  6. Add the Artichoke Pesto, mascarpone, green peas, butter & Parmesan. Stir and cook until the tapenade warms up and the butter melts.
  7. Remove from heat. Taste and add more salt & pepper if it is needed.
  8. Garnish with more grated Parmesan Cheese.

  • Category: Dinners
  • Cuisine: Italian
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