Spring Parmesan Artichoke Risotto


Our weather here in Southern California is a little quirky. One day it can be spring-like, the next, rainy and cold {for us Californians, anyway.} And then suddenly, we’ll have a few summer days.

The warm weather has brought our roses to blooming, but on fairly empty branches, the leaves are still waiting to pop out. Never the less, I’m continuing on as if it’s Spring.


After the Easter Breakfast Table setting from Wednesday, my thoughts have been on this year’s Easter menu. Are you already thinking about that, or am i just {for once} crazy early?

I’m planning our buffet setting too.

And looking back at my Blue, White & Green table setting from last year.


And then there is the menu for the brunch. Our menu is fairly constant, with a baked ham as the centerpiece, but the side dishes change from year to year!

Lucky me us, my friend Lisa {Delicious Table} has the most perfect side dish for our Easter brunch.   I love risotto, parmesan, and artichokes, risotto is one of those beautiful dishes that almost everyone loves, it is served in some of my favorite luxury restaurants, but it hasn’t come out stellar when I tried it at home. But….oh yay! This risotto is easy, and Lisa has made it stir-free.

No standing over the pot swirling your wooden spoon and praying that the risotto is going to be good.


Doesn’t this look delicious?

And let’s talk again about how you put it in the oven, and it’s “hand’s free.” LOVE THAT!!

Here is the recipe:


Author: Lisa | Delicious Table
Recipe type: Side Dish
Serves: 6-8
  • 2 cups Village Harvest Arborio Rice
  • 5 cups simmering chicken stock, preferably homemade {yes, well. I buy mine, sorry Lisa}
  • 1 cup freshly grated Parmesan cheese
  • ½ cup toasted pine nuts
  • ½ cup dry white wine
  • 4 tablespoons unsalted butter, diced
  • 1 teaspoon kosher sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups artichoke hearts (canned, jar, or frozen/defrosted to room temp)
  • garnish: more grated parmesan cheese and finely diced chives
  1. Preheat the oven to 350 degrees.
  2. Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
  3. Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
  4. In a large heavy cast iron pan or Dutch oven, place the Village Harvest Arborio rice and 4 cups of the hot chicken stock, salt and pepper. Mix to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
  5. Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  6. Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.

You can go to Lisa’s DELICIOUS TABLE to print out the recipe. I can’t wait to try this! Let me know if you do.


AND….today is the last day  to be entered to win the beautiful PARIS IN BLOOM book.

I will announce the winner on the FrenchGardenHouse FaceBook page on March 18th.

See directions on the gorgeous photo from the book, below!




17 thoughts on “Spring Parmesan Artichoke Risotto”

  1. The Risotto sounds fabulous. I lived in So Cal for 18 years. Beautiful roses grow there. I envy you.

  2. Doesn’t it sound wonderful, Nancy? I can’t wait to try it.

  3. Karenann

    I love your beautiful blue, white, and green table setting. It is so pretty!

  4. Oh, Lidy! I’m always looking for new side dishes for my Easter dinner and this sounds perfect. I agree that the stirring in making risotto is a time consuming problem when trying to make a meal. I think this is going to be great. Thanks you!

    Jane x

  5. Evelyne Williams

    Oh my, that sounds so delicious. Can’t wait to try it.

  6. It looks delicious… and a beautiful table setting, to enjoy it!!! Love the checks for spring!

  7. This looks and sounds delicious. You are so ahead of me, haven’t even begun to think about Easter yet, except I now know I want to do a brunch thanks to all your wonderful posts and decorate the table as well as I can. loving all this inspiration. Have a great weekend xxx

    1. Thank you! I love the brunch idea, at first I was adverse, as we’ve always had a full Easter dinner, but now I actually LOVE
      having guests for the middle of day and lingering in the afternoon.

  8. This will be a perfect dish to serve at our Easter lunch! Can’t wait to try it.

  9. Ginger Valdes

    Lidy, that looks and sounds Devine! Thanks for sharing, cher!

  10. Ginger, you are welcome! Lisa has so many delicious recipes she creates. In talking with her yesterday, I’m excited about the ones we will be sharing with all of you here! More deliciousness coming your way.

  11. Carole Shiles

    Hi Lidy, I love this recipe. It will be perfect with the leg of lamb for Easter. A fresh spinach and mandarin salad rounds out my menu. Thanks for the inspiration. Happy spring.

    1. Thank you Shirley! I’m looking forward to serving this for Easter!

  12. Pat Badaluco

    Thank you for what looks and sounds like a yummy risotto!!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top