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Risotto with artichokes and bacon

Artichoke and bacon risotto

Let's prepare risotto with artichokes and bacon, a first course full of flavor and easy to make for a special lunch.

There are many flavors in risotto with artichokes and bacon. This is a really tasty first course to bring to the table and which everyone will like: the main ingredients are naturally contained in the name, but other necessary ingredients are also needed to make this dish delicious. The starting point is to clean the artichokes, which then must be added to the bacon, for a cooking that results in a delicious combination . The crunchiness of the bacon becomes even tastier when combined with the consistency of the rice and the goodness of the artichoke. With a little vegetable broth, grated cheese and little else, the dish is ready!

Artichoke and bacon risotto
Artichoke and bacon risotto

Preparing the recipe for risotto with artichokes and bacon

  1. To begin with, clean the artichokes: wash them, cut the stem and the top end, then also remove the outermost and hardest leaves.
  2. Cut them in half and remove the beard, then cut them into cubes; place them in a bowl full of water, acidulated with lemon juice to prevent them from oxidising.
  3. Take a pan and pour a spoonful of oil on the bottom; heat over medium heat.
  4. Cut the bacon into cubes and brown it in the pan.
  5. Next, add the rice and toast it together with the bacon.
  6. Add the vegetable broth, a little at a time, and let everything cook for about 20 minutes.
  7. In the meantime, drain the artichokes and dry them with absorbent paper.
  8. Place them in a non-stick pan with a drizzle of oil and season with salt and pepper. Pour in the wine , allowing it to evaporate completely.
  9. Brown the artichokes for about 5 minutes ; then, transfer them to the pan with the rice.
  10. Stir on low heat, adding the grated cheese and butter.
  11. Mix to distribute the ingredients evenly and serve.
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Artichoke and bacon risotto is a genuine first course with a natural flavour, with ingredients that pair very well together. The best advice is to eat it at the moment; if you have any leftovers, you can store it well covered in the fridge for 1 day .

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