Tomato & Artichoke Risotto
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1250.0 ml vegetable stock (made with boiling water)
- 29.58 ml olive oil
- 2 small leeks, halved & sliced
- 2 garlic cloves, crushed
- 300 g arborio rice
- 118.29 ml dry white wine
- 170 g jarred artichoke hearts packed in oil, drained
- 125 g cherry tomatoes, halved
- 29.58 ml sun-dried tomato pesto
- parmesan cheese, grated, to serve
directions
- Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
- Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
- Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
- Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
- Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.
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RECIPE SUBMITTED BY
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