Artichoke and red pepper risotto

Recipe by Wrestler
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat broth to near boil and keep hot in saucepan.
  • Cook bell pepper and artichoke hearts in 2 tbs.
  • broth.
  • Remove.
  • 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.
Advertisement