Name: Artichoke, red onion & rosemary risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
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

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Artichoke, red onion & rosemary risotto

Artichoke, red onion & rosemary risotto

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.24 ratingsRate

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

Healthy

Vegetarian

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Rustic bread

A star rating of 4.4 out of 5.44 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal299
fat10g
saturates2g
carbs44g
sugars9g
fibre4g
protein9g
salt0.65g

low

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.

Recipe from Good Food magazine, April 2011

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A star rating of 4.3 out of 5.24 ratings

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