Artichoke Red Onion & Rosemary Risotto

Serves 4

Ingredients

• 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

Method

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.