Artichoke, red onion & rosemary risotto

Artichoke, red onion & rosemary risotto

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(20 ratings)

Prep: 15 mins Cook: 35 mins

Easy

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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Ingredients

  • 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 onions, sliced into thin wedges
  • 2 red peppers, cut into chunks
  • 2 tbsp rosemary needles
    Rosemary

    Rosemary

    rose-mar-ee

    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

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tbsp toasted pine nuts

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.

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Comments, questions and tips

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gfchall
10th May, 2011
5.05
loved this, also tried it with chestnut mushrooms instead of red peppers. Great recipe and the aroma when cooking is fab.
pixieloveheart
13th Apr, 2011
4.05
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
13th Apr, 2011
From reading the recipe I would gather that you add ~1/3 of the stock at each addition.
keiggordon
13th Apr, 2011
Looks interesting. Please clarify how much of the stock is used at each addition.

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