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Artichoke, red onion & rosemary risotto

Artichoke, red onion & rosemary risotto

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Rating: 4 out of 5.23 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal299
fat10g
saturates2g
carbs44g
sugars9g
fibre4g
protein9g
low insalt0.65g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, April 2011

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Rating: 4 out of 5.23 ratings
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