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    You are in: Home / Recipes / Artichoke and red pepper risotto Recipe
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    Artichoke and red pepper risotto

    Artichoke and red pepper risotto. Photo by vegitaliana

    1/1 Photo of Artichoke and red pepper risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Wrestler's Note:

    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.

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    Units: US | Metric


    1. 1
      Heat broth to near boil and keep hot in saucepan.
    2. 2
      Cook bell pepper and artichoke hearts in 2 tbs.
    3. 3
    4. 4
    5. 5
      Cook onion in 2 tbs.
    6. 6
      broth until softened.
    7. 7
      Add oil and rice and cook 1 minute.
    8. 8
      Add wine.
    9. 9
      Cook until wine is almost gone.
    10. 10
      Add broth just to cover rice.
    11. 11
      Cook and stir over medium heat until broth is absorbed.
    12. 12
      Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
    13. 13
      Add vegetables and cook to heat done.
    14. 14
      Stir in Parmesan and parsley before serving.
    15. 15
      Makes 2 servings.

    Ratings & Reviews:

    • on December 19, 2010


      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!

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    • on April 26, 2005


      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.

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    • on January 20, 2005


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Artichoke and red pepper risotto

    Serving Size: 1 (135 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 256.9
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.3 g
    Cholesterol 5.5 mg
    Sodium 168.1 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 3.1 g
    Sugars 2.0 g
    Protein 6.7 g

    The following items or measurements are not included:

    vegetable broth

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