Capsicum and Artichoke Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Adapted from an advertisement in a NZ magazine Ingredients:
5 cups stock |
2 tablespoons olive oil |
1 onion, finely diced |
1 1/2 cups arborio rice |
2 garlic cloves, crushed |
1/2 cup pesto sauce (or 1/2 cup ready made from a jars) |
1 cup sliced artichoke |
3/4 cup red capsicum, sliced |
1 cup sun-dried tomato, sliced |
salt and pepper |
parmesan cheese, to serve |
Directions:
1. Heat stock in saucepan and simmer gently.
2. Fry onion in oil in another saucepan until softened.
3. Add rice and garlic to onion, coat rice in oil
4. Stir over heat 2 minutes.
5. Add hot stock to rice, one cup at a time.
6. Stir till stock absorbed before adding next cup.
7. This will take 15 - 20 mins till all stock absorbed.
8. Add other ingredients , heat through.
9. Season and serve with parmesan on top.
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