Artichoke and red pepper risotto
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.
Ingredients
4 serv.Step-by-step instructions
- 1
Heat broth to near boil and keep hot in saucepan.
- 2
Cook bell pepper and artichoke hearts in 2 tbs.
- 3
broth.
- 4
Remove.
- 5
Cook onion in 2 tbs.
- 6
broth until softened.
- 7
Add oil and rice and cook 1 minute.
- 8
Add wine.
- 9
Cook until wine is almost gone.
- 10
Add broth just to cover rice.
- 11
Cook and stir over medium heat until broth is absorbed.
- 12
Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- 13
Add vegetables and cook to heat done.
- 14
Stir in Parmesan and parsley before serving.
- 15
Makes 2 servings.
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