Friday, 1 April 2016

Artichoke Red Onion & Rosemary Risotto

Serves 4

  • 1 tbsp olive oil
  • 2 red onions, sliced into thin wedges
  • 2 red peppers, sliced
  • 2 tbsp rosemary needles
  • 1 clove garlic, crushed
  • 6oz arborio risotto rice
  • 150ml white wine
  • 850ml vegetable stock
  • 400g tin artichoke hearts in water, drained and halved
  • 2 tbsp grated parmesan or vegetarian alternative
  • 2 tbsp toasted pine nuts
  • Salt and pepper

  1. Heat the oil in a large saucepan. Cook the onions gently for 6-7 minutes until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add the garlic and cook for a further minute.
  2. Add the rice and stir well to coat with oil.
  3. Pour in the wine and stir until absorbed.  Gradually add the stock a bit at a time, stirring all the time.  This takes about 20-25 minutes.
  4. Add the artichokes 3-4 minutes before the end of the cooking time.
  5. Season and stir in the Parmesan and ½ the pine nuts.6. Serve in dishes, scattering the remaining pine nuts before serving. 

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