- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onion, sliced into thin wedges
- 2 red peppers, cut into chunks
- 2 tbsp rosemary needles
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 140g arborio risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 150ml white wine
- 850ml low-salt vegetable stock
- 400g tin artichoke heart in water, drained and halved
- 2 tbsp grated Parmesan or vegetarian alternative
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp toasted pine nuts
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.
Make it meaty
Leave out the rosemary, but cook the risotto as above. When the rice is cooked, stir in 85g diced, lean ham and a small handful basil leaves. Drizzle with good balsamic vinegar to serve.