The wonderful part about Portobello and Artichoke Risotto is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Portobello and Artichoke Risotto is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 80 grams carnaroli rice
  • 1 artichoke
  • 1 portobello mushroom (large)
  • 1 onion (small)
  • grated parmesan cheese (to taste)
  • dry white wine (a splash)
  • 260 milliliters chicken broth (mild)
  • ham (Some, chopped)
  • salt
  • ground black pepper
  • olive oil


  1. Heat broth in a large pot and bring to a boil.
  2. Finely dice green onion and peeled artichoke.
  3. Sauté green onion in a pan with a tablespoon of olive oil.
  4. Reduce heat, add rice and cook for a couple of minutes.
  5. Pour in a little dry white wine, and start adding the stock, constantly stirring rice.
  6. Once all the stock is added, simmer for 16 minutes, stirring occasionally.
  7. Season with salt and pepper.
  8. While the rice is cooking, sauté diced portobello in a skillet.
  9. When mushrooms are cooked, remove and set aside.
  10. Fry the artichoke (previously cleaned and sliced) until golden brown.
  11. Set aside.
  12. Fry the ham.
  13. Set aside.
  14. When the rice is done, add some grated Parmesan cheese and stir.
  15. To assemble, use a pastry ring.
  16. Put the rice in the ring, cover with artichoke and top with portobello mushroom.
  17. Garnish with fried ham.
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