Portobello and Artichoke Risotto

Portobello and Artichoke Risotto


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