Prep 10 mins
Cook 20 mins
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.
- 2 -3 cups vegetable broth
- 1⁄2 small red bell pepper, cut julienne
- 1⁄2 cup artichoke heart, cooked
- 1 teaspoon olive oil
- 1 onion, minced
- 1 cup arborio rice
- 1⁄3 cup dry white wine
- 1⁄4 cup parmesan cheese
- 1 tablespoon minced parsley
- Heat broth to near boil and keep hot in saucepan.
- Cook bell pepper and artichoke hearts in 2 tbs.
- Cook onion in 2 tbs.
- broth until softened.
- Add oil and rice and cook 1 minute.
- Add wine.
- Cook until wine is almost gone.
- Add broth just to cover rice.
- Cook and stir over medium heat until broth is absorbed.
- Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
- Add vegetables and cook to heat done.
- Stir in Parmesan and parsley before serving.
- Makes 2 servings.
This is delish! Here in Spain, they have great artichoke hearts and roasted red peppers available in jars so I just throw them in when the rice (bomba paella rice) is almost ready. I leave out the white wine for health reasons. Gracias for this recipe!
Great, flavorful recipe. My boyfriend is Italian and loved it, too! I used two fresh artichokes instead of the hearts. I boiled the whole (trimmed) artichokes until tender, scraped the pulp out of the leaves with a spoon and chopped the hearts and stems. Everything else I did exactly the same, and it was delicious! The only change I may make in the future is to use slightly less parsley so as not to overpower the other flavors.
Peppers and artichokes is a good combination of vegetables and the reduction of the broth concentrated the flavors from the broth wonderfully in the rice. I was a little piggie and ate it all myself and enjoyed it!