ARTICHOKE, RED ONION & ROSEMARY RISOTTO

Artichoke, red onion & rosemary risotto image

Give your risotto a healthy makeover with this easy low-fat recipe

Provided by Good Food team

Time 50m

Number Of Ingredients 10

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 299 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.65 milligram of sodium