Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 red onions , sliced into thin wedges
  • 2 red peppers , cut into chunks
  • 2 tbsp rosemary needles
  • 140g arborio risotto rice
  • 150ml white wine
  • 850ml low-salt vegetable stock
  • 400g tin artichoke heart in water, drained and halved
  • 2 tbsp grated parmesan or vegetarian alternative
  • 2 tbsp toasted pine nuts

Instruction

  • Heat the oil in a large frying pan or wok. Cook the onions gently for 6-7 mins until softened and browning. Add the peppers and rosemary and cook for a further 5 mins. Add rice and stir well.
  • Pour in the wine and of the stock. Bring to the boil then reduce the heat and simmer gently, stirring occasionally until almost all the liquid is absorbed.
  • Stir in another of the stock and simmer again, until it’s all absorbed. Add the final with the artichokes and simmer again until rice is tender.
  • Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.