Fragrant Artichoke, Red Onion and Rosemary Risotto

• olive oil↗1 ст. л. tbsp
• red onion↗2

  sliced into thin wedges

• red pepper↗2

  cut into large pieces

• rosemary↗2 ст. л. tbsp

  sprigs

• Arborio rice↗140g g
• white wine↗150ml ml
• vegetable broth↗850ml ml

  low-sodium

• canned artichoke hearts400g g

  in water, drained and halved

• grated Parmesan2 ст. л. tbsp

  or vegetarian alternative

• toasted pine nuts2 ст. л. tbsp

Step-by-step instructions

1. 1

   Heat the olive oil in a large skillet or wok. Sauté the red onion over low heat for 6‑7 minutes until soft and slightly caramelized. Add the red pepper and rosemary, cook for another 5 minutes, stirring occasionally. Then add the Arborio rice and stir thoroughly so the grains are coated with oil.

2. 2

   Pour in the white wine and a portion of the vegetable broth, bring to a boil, then reduce the heat and simmer, stirring frequently, until almost all the liquid has evaporated.

3. 3

   Add more broth and continue to simmer until it is absorbed. Then pour the final portion of broth together with the artichokes, cook while stirring until the rice is al dente.

4. 4

   Season to taste, add the grated Parmesan and half of the pine nuts, stir. Sprinkle the remaining nuts on top and serve immediately.