Recipe description
July 31, 2026
Risotto with artichokes and herbs
Creamy, herb-filled risotto with artichokes for a deliciously diverse plant-based bowl.
Mediterranean
Vegetarian
72%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Provides meaningful fiber from artichokes, onion, garlic, and herbs.
- Combines several plant foods with olive oil and fresh herbs for flavor and diversity.
- Offers a satisfying vegetarian meal with carbohydrates, fats, and a modest amount of protein.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Risotto
1
serving spoon
Artichoke
200
gram
Basil
2
tablespoon
Onion
1
piece
Garlic
2
clove
Vegetable broth
500
ml
Oil, olive
2
tablespoon
Wine, white
100
ml
Butter
1
tablespoon
Cheese, parmesan
30
gram
Instructions
1
Finely chop the onion and garlic. Heat olive oil in a pan and sauté until soft.
2
Add the risotto rice and toast for 1-2 minutes until translucent at the edges.
3
Pour in the white wine and stir until absorbed.
4
Begin adding warm vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
5
After about 15 minutes, add the chopped artichoke hearts and fresh herbs. Continue adding broth until rice is creamy and al dente.
6
Remove from heat, stir in butter and grated parmesan cheese. Season with salt and pepper to taste.
7
Let rest for 2 minutes before serving.
More Recipes For Your Gut
Nutrition
480 kcal
Calories
12 g
Protein
64 g
Carbohydrates
7 g
Fiber
5 g
Sugar
20 g
Fat
7 g
Saturated fat
1.5 g
Salt
FAQ
How many servings does this artichoke risotto make?
The recipe makes 2 servings.
How long does the risotto take to cook?
Allow about 25–30 minutes, including preparation and cooking.
What type of rice should I use?
Use risotto rice such as Arborio, Carnaroli, or Vialone Nano for a creamy texture.
When should I add the artichokes and herbs?
Add the chopped artichokes and herbs after about 15 minutes of cooking, then continue adding broth until the rice is al dente.
Can I make this risotto without white wine?
Yes. Replace the wine with an equal amount of vegetable broth, or add a small splash of lemon juice for acidity.
How do I keep risotto creamy?
Use warm broth, add it one ladle at a time, and stir regularly until each addition is absorbed.
Can I make this artichoke risotto vegetarian?
Yes, use vegetarian vegetable broth and check that the Parmesan is suitable for your dietary preferences.
How should I store and reheat leftovers?
Refrigerate leftovers in a covered container and use them within 2 days. Reheat gently with a little broth or water.
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