Risotto with Feta and Artichoke Hearts


Connor picked this recipe to try when he was 9 and “kind of liked it”. His Dad has been making it ever since. The original recipe used Gorgonzola, but Greg uses feta.

2 T chicken or vegetable broth
1 ¾ c water
2 T olive oil
1 bag frozen artichoke hearts, freshly defrosted
2 cloves garlic, pressed
1 c Arborio rice
small block feta cheese, crumbled
¼ c Parmesan cheese
a generous pinch of saffron


Heat the broth to simmering and keep on low heat. Meanwhile, saute the artichokes and garlic in the olive oil over medium heat for about 5 minutes. Add the rice and cook, until everything is well mixed together.

Keep the pan on medium heat and begin adding the broth to the rice mixture ¼ cup at a time while stirring constantly with a wooden spoon. Wait until all the water is absorbed by the rice before adding more – you should be able to draw a clear, liquid free path on the bottom of the pot with your spoon.

When all the liquid has been absorbed, stir in the cheeses and serve.


adapted from 1000 Vegetarian Recipes page 156

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