Artichoke, red onion & rosemary risotto

Artichoke, red onion & rosemary risotto

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Give your risotto a healthy makeover with this easy low-fat recipe

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
299
protein
9g
carbs
44g
fat
10g
saturates
2g
fibre
4g
sugar
9g
salt
0.65g

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.

Recipe from Good Food magazine, April 2011

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Comments

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yootha's picture
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This is a delicious and lovely recipe, very easy and satisfying to make in a wok. For 3 people I used 180g of risotto rice, 750ml of stock, just one (large-ish) red pepper, only slightly less rosemary, parmesan and pine nuts than stated for four people. but the same amount of artichokes and red onion, to produce perfect (for me!) results.

emmas29's picture
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Delicious! I was making for 2 and after reading previous comments I used 140g of rice with about 700mls of stock, 200mls of wine, one onion, one pepper and a jar of antipasti artichokes. I did the stock in about 5 goes rather than 3 and added a spoon of mascarpone near the end. Finished off with the parmesan and pine nuts it was gorgeous!

nickcavegirl's picture

I'm always hunting for delicious low fat recipes, and this is absolutely scrummy :-) very easy to make and a hit with the family... Definitely recommend!

rosievimes's picture

Fantastic recipe, doesn't overwhelm you with vast quantities of risotto rice like most. The chunky veg really makes the dish. Not too rich, and perfect with some crusty bread. Substituted courgette instead of the artichoke. Divine.

Chris Hall's picture

My wife described this as "too busy" and in my opinion is was a bit like a pizza with way too much topping ingredients, the rice was completely overwhelmed. It was tasty enough and I'll probably do it again with more rice, there was no way this would have fed four. 140g of rice is less that half the amount that other risotto recipes on this site have for four people.

flirtinflight's picture
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Simple and delicious. A lovely evening meal.

darrenbell284's picture
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This looks and eats very well indeed. One bug-bear of mine is "150ml white wine" as an ingredient ... I find that different white wines work differently with recipes, not all white wines are the same so I prefer a recipe to be a little more specific. I used a Pinot Grigio which worked fine, and drank well with it, but that was more luck than judgement. I'll definitely make this again, but probably drop the artichoke hearts and add mushrooms maybe.

murraja's picture
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We loved this! I modified the recipe to give two 'generous' portions i.e. one red onion, one red pepper, I tbsp rosemary and 120g arborio risotto rice. I still used 150ml of white wine but reduced the amount of stock (I used Marigold Swiss Vegetable Boullion) to 700ml.I still used the whole 400g tin of artichoke hearts and two heaped tbsp of parmesan. I didn't have any pine nuts but it was great without them. I will definitely be adding this to my list of favourites.

gfchall's picture
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loved this, also tried it with chestnut mushrooms instead of red peppers. Great recipe and the aroma when cooking is fab.

pixieloveheart's picture
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It's a third each time, that's what it says in the magazine anyway! This is a really good vegetarian risotto recipe, I'll def be making again!

bluejay's picture

From reading the recipe I would gather that you add ~1/3 of the stock at each addition.

keiggordon's picture

Looks interesting. Please clarify how much of the stock is used at each addition.

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