Ingredients for Artichoke And Red Pepper Risotto
- 4 cups vegetable broth
- 1 cup mixed bell peppers (red, green, yellow or orange)
- 1 (14 ounce) can artichoke hearts, drained
- 2 tablespoons olive oil
- 1/2 medium yellow onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
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How to Make Artichoke And Red Pepper Risotto
- Heat 4 cups of vegetable broth to near boiling in a saucepan and keep hot.
- Chop 1 cup of mixed bell peppers (red, green, yellow, orange) and 1 (14-ounce) can of artichoke hearts, drained. Sauté in 2 tablespoons olive oil for 5 minutes until slightly softened.
- Finely chop 1/2 medium yellow onion. Add to the pan and sauté for another 3 minutes.
- Add 1 ½ cups Arborio rice and toast for 1 minute, stirring constantly.
- Pour in ½ cup dry white wine and cook until almost completely absorbed.
- Add 1 cup of hot broth to the rice, stirring constantly until absorbed.
- Continue adding broth, 1 cup at a time, stirring frequently until each addition is absorbed. This process should take about 15-20 minutes. The rice should be creamy and al dente.
- Stir in the cooked bell peppers and artichoke hearts.
- Remove from heat and stir in ½ cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley.
- Serve immediately. Makes 2 servings.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
6g
Carbs
15g
