Tomato & Artichoke Risotto |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a brilliant Family Circle cookbook called Fast Vegetarian- ready to eat in just 30 minutes. You could use onion in place of the leeks and add the sun-dried tomato pesto while cooking with equally yummy results. Ingredients:
1 1/4 liters vegetable stock (made with boiling water) |
2 tablespoons olive oil |
2 small leeks, halved & sliced |
2 garlic cloves, crushed |
300 g arborio rice |
1/2 cup dry white wine |
170 g jarred artichoke hearts packed in oil, drained |
125 g cherry tomatoes, halved |
2 tablespoons sun-dried tomato pesto |
parmesan cheese, grated, to serve |
Directions:
1. Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
2. Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
3. Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
4. Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
5. Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.
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