Tomato & Artichoke Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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