Artichoke and red pepper risotto

Total Time
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.


  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.
Most Helpful

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!

Mr Sparkle December 19, 2010

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.

vegitaliana April 26, 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!

echo echo January 20, 2005