Artichoke, red onion & rosemary risotto

30-60 minutes 4 servings 400 kcal or less artichoke heart artichoke hearts easy five a day healthy ideas healthy vegetarian recipes italian recipes low fat mains parmesan pine nut pine nuts red onion red onions red pepper red peppers risotto risotto rice rissotto rosemary super healthy vitamin c

N/A

Source

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 heart in water, drained and halved

2 tbsp grated parmesan or vegetarian alternative

2 tbsp toasted pine nuts

Method

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.