Artichoke and Red Pepper Risotto

5.00 (3)
⏱ 30 mins 🍽 4 serving(s) 🌶 italian 🏷 One Dish Meal

This colourful Italian risotto is a satisfying one dish meal. A robust vegetable broth is key for building flavour, while a mix of peppers adds visual appeal. The finished texture should be slightly loose to prevent it from becoming dry. It serves four people and is prepared in about 30 minutes.

Artichoke and Red Pepper Risotto

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

Method

  1. Bring the vegetable broth almost to a boil and keep it hot in a saucepan.
  2. Simmer the julienned bell pepper and artichoke hearts in 2 tbs of the hot broth.
  3. Take the vegetables out of the pan and set them aside.
  4. In the same pan, cook the minced onion in 2 tbs of broth until it softens.
  5. Pour in the olive oil and add the arborio rice, cooking for 1 minute.
  6. Pour in the dry white wine.
  7. Continue cooking until the wine has nearly evaporated.
  8. Add just enough hot broth to cover the surface of the rice.
  9. Stir the rice over medium heat until the liquid is fully absorbed.
  10. Keep adding more broth in stages, letting each addition absorb before adding the next, until the rice is just cooked. This should take about 20 minutes.
  11. Return the cooked vegetables to the pan and warm them through.
  12. Mix in the Parmesan cheese and minced parsley just before you serve.

Nutrition (per serving)

Sodium168100 mg

Recipe details

CategoryOne Dish Meal
Cuisineitalian
AuthorWrestler