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Nutrition: per serving

  • kcal299
  • fat10g
  • saturates2g
  • carbs44g
  • sugars9g
  • fibre4g
  • protein9g
  • salt0.65g
    low

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.

RECIPE TIPS
MAKE IT MEATY

Leave out the rosemary, but cook the risotto as above. When the rice is cooked, stir in 85g diced, lean ham and a small handful basil leaves. Drizzle with good balsamic vinegar to serve.

Recipe from Good Food magazine, April 2011

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.3 out of 5.23 ratings

stef.bonatti

Yes cut back on rosemary, I added small chilli sliced and pancetta cubes , very tasty

hocall75

The recipe was delicious especially with the pine nuts. It was slightly bitter each time I ate a rosemary needle. If I make it again I will either used less or dried rosemary. You could use any vegetables you like for this recipe which I love. Definitely will be making this again.

shaxa70

The amount of rosemary in the recipe I think it is too much. The risotto was so bitter, I couldnt eat it :( I suggest to use less...

yootha

A star rating of 5 out of 5.

This is a delicious and lovely recipe, very easy and satisfying to make in a wok. For 3 people I used 180g of risotto rice, 750ml of stock, just one (large-ish) red pepper, only slightly less rosemary, parmesan and pine nuts than stated for four people. but the same amount of artichokes and red…

emmas29

A star rating of 5 out of 5.

Delicious! I was making for 2 and after reading previous comments I used 140g of rice with about 700mls of stock, 200mls of wine, one onion, one pepper and a jar of antipasti artichokes. I did the stock in about 5 goes rather than 3 and added a spoon of mascarpone near the end. Finished off with the…

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