Artichokes and ‘Old Man’s Beard’ Risotto

Pushpa’s passion for foraging asparagus has inspired the Transmission School Kitchen to create a delightful risotto recipe, capturing the essence of spring with the high seasons for asparagus and Old Man’s Beard (only young shoots which must be cooked) and the vibrant beauty of Artichokes from our garden in Tuscany.

Ingredients (for 4 people)
• 2 small onions, finely chopped
• 2-3 tbsp olive oil
• 4 artichoke hearts with stems
• 1 bunch of ‘Old Man’s Beard’ shoots or wild asparagus (approx. 400g)
• 1600ml vegetable stock
• 50g vegan butter or traditional butter (optional)
• 360g risotto rice
• 200ml white wine or vermouth (optional)
• 50g Parmesan cheese or vegetarian alternative, finely grated (optional)
• Salt and pepper to taste

Steps

1. Peel the artichokes and then cut them into small pieces

2. Chop the onions

3. Cut the asparagus

4. Simmer broth

5. Sauté the onions in olive oil

6. Let the artichokes cook in the pan. Add the asparagus. Stir

7. Add risotto rice (we use a biodynamic rice that comes from a local farm exchange, supporting a circular economy and sharing diverse products)

8. Deglaze with wine or vermouth

9. Add the broth water until cooked.

Head over our Instagram page for a video tutorial with the detailed steps.