Artichoke and Red Pepper Risotto 🍲
Overview:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories per Serving: 256.9
Rating: ⭐⭐⭐⭐⭐
Description:
Risotto lovers, rejoice! This Artichoke and Red Pepper Risotto is a vegetarian delight packed with flavor. The key is in the broth; make sure to use a good-quality vegetable broth, preferably a concentrate, and double the amount typically used for risotto to really infuse it with flavor. Additionally, the colorful mix of red, green, yellow, and orange peppers not only adds visual appeal but also enhances the taste. The secret to perfect risotto texture is to ensure it remains slightly “wet” at the end, avoiding a dry and pasty consistency.
Ingredients:
- 2-3 cups vegetable broth
- 1/2 red bell pepper, diced
- 1/2 artichoke heart, chopped
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 cup arborio rice
- 1/3 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley
Instructions:
| Step | Description |
|---|---|
| 1 | Heat Broth: Begin by heating the vegetable broth in a saucepan until it’s near boiling. Keep it hot on the stove. |
| 2 | Cook Vegetables: In a separate pan, cook the diced bell pepper and chopped artichoke hearts in 2 tablespoons of the hot broth until they are tender. Once done, remove them from the pan and set aside. |
| 3 | Saute Onion: Using the same pan, cook the finely chopped onion in another 2 tablespoons of the hot broth until it becomes soft and translucent. |
| 4 | Add Rice: Stir in the olive oil and arborio rice, and cook for about 1 minute, allowing the rice to toast slightly and absorb the flavors. |
| 5 | Deglaze with Wine: Pour in the dry white wine and continue cooking until most of the wine has evaporated, leaving behind a rich aroma. |
| 6 | Start Adding Broth: Begin adding the hot broth to the rice mixture, just enough to cover the rice. Stir occasionally over medium heat until the broth is absorbed. |
| 7 | Continue Cooking: Gradually add more broth as needed, stirring continuously until the rice is cooked al dente, which should take about 20 minutes in total. |
| 8 | Incorporate Vegetables: Once the rice is almost done, add back the cooked vegetables and allow them to heat through. |
| 9 | Final Touch: Before serving, stir in the grated Parmesan cheese and chopped parsley, ensuring they are well incorporated throughout the risotto. |
| 10 | Serve: Plate the risotto into individual servings, garnish with additional Parmesan and parsley if desired, and enjoy this flavorful and comforting dish! |
This recipe yields 4 servings, each boasting a delectable blend of flavors and textures. Whether you’re a risotto enthusiast or new to the dish, this Artichoke and Red Pepper Risotto is sure to impress with its vibrant colors and mouthwatering taste. Perfect for a cozy night in or a special dinner party, this dish will leave everyone craving for more!
