Artichoke, red onion & rosemary risotto

Artichoke, red onion & rosemary risotto

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(15 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Give your risotto a healthy makeover with this easy low-fat recipe

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal299
  • fat10g
  • saturates2g
  • carbs44g
  • sugars9g
  • fibre4g
  • protein9g
  • salt0.65g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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
    Risotto rice

    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


  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.

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Comments (14)

hocall75's picture

The recipe was delicious especially with the pine nuts. It was slightly bitter each time I ate a rosemary needle. If I make it again I will either used less or dried rosemary. You could use any vegetables you like for this recipe which I love. Definitely will be making this again.

shaxa70's picture

The amount of rosemary in the recipe I think it is too much. The risotto was so bitter, I couldnt eat it :( I suggest to use less...

yootha's picture

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

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

Simple and delicious. A lovely evening meal.

darrenbell284's picture

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

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

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

pixieloveheart's picture

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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