Give your risotto a healthy makeover with this easy low-fat recipe
Prep:15 mins
Serves 4
1 tbsp olive oil2 red onions, sliced into thin wedges2 red peppers, cut into chunks2 tbsp rosemary needles140g arborio risotto rice150ml white wine850ml low-salt vegetable stock400g tin artichoke heart in water, drained and halved2 tbsp grated parmesan or vegetarian alternative2 tbsp toasted pine nuts
STEP 1Heat 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 2Pour 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 3Stir 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 4Season and stir in the Parmesan and ½ the pine nuts. Scatter over the remainder and serve.
