Rustic bread
This is a traditional Sicilian bread that you can make in the morning to get ahead
Artichoke, red onion & rosemary risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 red onionssliced into thin wedges
- 2 red pepperscut into chunks
- 2 tbsp rosemaryneedles
- 140g arborio risotto rice
- 150ml white wine
- 850ml low-salt vegetable stock
- 400g tin artichoke heartin water, drained and halved
- 2 tbsp grated parmesanor vegetarian alternative
- 2 tbsp toasted pine nuts
Nutrition: per serving
- kcal299
- fat10g
- saturates2g
- carbs44g
- sugars9g
- fibre4g
- protein9g
- salt0.65glow
Method
step 1
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.
step 2
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.
step 3
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.
step 4
Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.
