Artichoke, Red Onion & Rosemary Risotto
In this flavorful recipe, succulent red peppers and onions are cooked to perfection with aromatic rosemary before being combined with creamy arborio rice and tender artichoke hearts. Finished with a sprinkle of grated Parmesan and toasted pine nuts, this dish is a delightful blend of textures and tastes that will tantalize your taste buds. Enjoy this satisfying dish as a hearty main course or a delicious side!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 red onions , sliced into thin wedges
- 2 red peppers , cut into chunks
- 2 tbsp rosemary needles
- 140g arborio risotto rice
- 150ml white wine
- 850ml low-salt vegetable stock
- 400g tin artichoke hearts in water, drained and halved
- 2 tbsp grated Parmesan or vegetarian alternative
- 2 tbsp toasted pine nuts
Instructions
- Heat the oil in a large frying pan or wok. Cook the onions gently for 6-7 mins until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add rice and stir well.
- Pour in the wine and of the stock. Bring to the boil then reduce the heat and simmer gently, stirring occasionally until almost all the liquid is absorbed.
- Stir in another of the stock and simmer again, until it’s all absorbed. Add the final with the artichokes and simmer again until rice is tender.
- Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 299 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.65 milligram of sodium
Comments
No comments found.