Artichoke, red onion & rosemary risotto

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• KeigGordon

  13 April 2011

  KeigGordon commented on this recipe

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

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• Jill B

  13 April 2011

  Jill B commented on this recipe

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

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• Pixieloveheart

  13 April 2011

  Pixieloveheart rated and commented on this recipe

  

  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!

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• vale

  26 April 2011

  vale rated this recipe

  

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• carolinehall

  10 May 2011

  carolinehall rated and commented on this recipe

  

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

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• BlueJ

  08 April 2012

  BlueJ rated and commented on this recipe

  

  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.

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• Gobo

  14 June 2012

  Gobo rated and commented on this recipe

  

  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.

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• Jodie Rees

  13 May 2013

  Jodie Rees rated and commented on this recipe

  

  Simple and delicious. A lovely evening meal.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

299 kcalories, protein 9g, carbohydrate 44g, fat 10 g, saturated fat 2g, fibre 4g, sugar 9g, salt 0.65 g

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