Artichoke and Lemon Risotto

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Creamy arborio rice infused with fresh artichoke hearts and a bright lemon finish, embodying California's Mediterranean-inspired harvests. This Italian-inspired rice and grain recipe, ready in about 35 minutes, pairs arborio rice, chicken stock, artichoke hearts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 4 cups chicken stock
• 1/2 cup diced artichoke hearts
• 1/4 cup white wine
• 2 tbsp butter
• 1/4 cup grated Parmesan cheese
• 1 lemon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp butter in a saucepan over medium heat. Sauté 1/2 cup diced artichoke hearts for 3 minutes until golden.
2. Step 2: Add 1 cup arborio rice to the pan and stir for 1 minute until translucent. Pour in 1/4 cup white wine and cook until evaporated, stirring constantly.
3. Step 3: Add warm chicken stock one ladle at a time, stirring continuously after each addition until absorbed. Continue for 18-20 minutes until rice is creamy and al dente.
4. Step 4: Stir in 1/4 cup grated Parmesan cheese, 1 tbsp lemon juice, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and fold in 1/4 cup chopped fresh parsley; rest for 2 minutes before serving.