Creamy rice with golden artichokes, green olives, and light lemon-mint cream

Name: Creamy rice with golden artichokes, green olives, and light lemon-mint cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 11.3 oz short-grain rice; 1.3 lb fresh artichokes; 5.6 oz sweet onion; 4 cloves garlic; 1/2 cup pitted green olives; 1/2 cup dry white wine; 4 2/3 cups hot vegetable broth; 3.2 oz cream cheese; 1/4 cup light cream; 1 whole lemon; 2 tbsp fresh mint; 1 1/2 tbsp butter; 3 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper

An original, fragrant creamy rice where artichokes are browned until tender with lightly crisp edges, combined with green olives and a gentle base of onion, garlic, and white wine, then finished with a light lemon, mint, and fresh cheese cream for brightness and silkiness.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g short-grain rice (tipo bomba or similar)
600 g fresh artichokes (peso whole, unas 4 units)
160 g sweet onion (chopped fina)
12 g garlic (chopped)
70 g pitted green olives (cut sliced)
120 ml dry white wine (for cocinar)
1100 ml hot vegetable broth (ajustar si hiciera falta)
90 g cream cheese (at room temperature)
60 ml light cream (or cream ligera)
1 unit lemon (1 1/2 tbsp de zumo)
10 g fresh mint (leaves chopped)
20 g butter (unsalted)
45 ml extra virgin olive oil (divided)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

473 kcal

Calories

9.8 g

Protein

57.4 g

Carbs

19.6 g

Fat

6.3 g

Fiber

51.1 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Trim the artichokes by removing the tough outer leaves and tips, lightly peel the stems, and cut them into thin quarters. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper.
2
2. Arrange the artichokes on a tray and roast for 18 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.
3
3. Meanwhile, in a bowl combine the cream cheese, light cream, lemon zest, lemon juice, and half of the chopped mint. Stir until smooth and set aside.
4
4. Heat the vegetable broth in a saucepan and keep it very hot over low heat, without boiling hard.
5
5. In a wide pot, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the sweet onion and cook for 6 minutes until translucent.
6
6. Add the chopped garlic and cook 1 minute more, stirring so it does not brown too much.
7
7. Add the short-grain rice and toast it for 2 minutes, stirring so it is well coated with the fat and aromatics.
8
8. Pour in the dry white wine and cook for 2 minutes until the alcohol evaporates and the rice absorbs most of the liquid.
9
9. Begin adding the hot vegetable broth gradually, one ladle at a time, stirring often. Cook the rice for 16 to 18 minutes, adding more broth as needed to achieve a creamy consistency.
10
10. Halfway through the rice cooking, add the green olives and three quarters of the roasted artichokes. Stir gently to distribute them without breaking them up too much.
11
11. When the rice is tender and still loose and creamy, turn off the heat. Add the light lemon-mint cream, stir gently, and adjust with salt and black pepper.
12
12. Cover the pot and let it rest for 2 minutes. Serve the creamy rice topped with the remaining artichokes and finish with the rest of the mint.

Chef tips

For a creamier result, stir often but not excessively. If the rice thickens too much before serving, add a few extra tablespoons of hot broth and stir just before bringing it to the table.

Substitutions

You can replace the cream cheese with whipped ricotta for a lighter texture. Mint can be swapped for mild spearmint, and the white wine can be replaced with the same amount of broth plus a few extra drops of lemon if you prefer to cook without alcohol.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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