Artichoke and red pepper risotto
photo by vegitaliana
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 -3 cups vegetable broth
- 1⁄2 small red bell pepper, cut julienne
- 1⁄2 cup artichoke heart, cooked
- 1 teaspoon olive oil
- 1 onion, minced
- 1 cup arborio rice
- 1⁄3 cup dry white wine
- 1⁄4 cup parmesan cheese
- 1 tablespoon minced parsley
directions
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- broth.
- Remove.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
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Reviews
-
Great, flavorful recipe. My boyfriend is Italian and loved it, too! I used two fresh artichokes instead of the hearts. I boiled the whole (trimmed) artichokes until tender, scraped the pulp out of the leaves with a spoon and chopped the hearts and stems. Everything else I did exactly the same, and it was delicious! The only change I may make in the future is to use slightly less parsley so as not to overpower the other flavors.
RECIPE SUBMITTED BY
Wrestler
Vancouver, BC