Artichoke And Pea Risotto Recipe

Name: Artichoke And Pea Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None vegetable boulion cubes; 1 tbsp olive oil; 3 tbsp butter; 1 None medium onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup arborio rice; 1/2 tsp ground turmeric; 1/4 tsp chili flakes; 1 tsp grated lemon zest; 1/2 cup Parmesan cheese, grated; 1 14 oz can artichoke hearts, drained, halved; 1 cup frozen peas, thawed

Servings: persons

2 None vegetable boulion cubes
1 tbsp olive oil
3 tbsp butter
1 None medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup arborio rice
1/2 tsp ground turmeric
1/4 tsp chili flakes
1 tsp grated lemon zest
1/2 cup Parmesan cheese, grated
1 14 oz can artichoke hearts, drained, halved
1 cup frozen peas, thawed

1
Crumble stock cubes into a medium saucepan. Add 4 cups water and bring to a boil. Reduce heat and hold at a simmer. Heat oil and butter in a large heavy-based saucepan over moderate heat. Add onion and garlic, stir for 5 mins or until soft. Add rice, stir for 1 min. Reduce heat to medium-low. Stir in turmeric and chili flakes.
2
Add a ladleful of hot stock to rice mixture, stir until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender).
3
Stir lemon zest, Parmesan, artichokes and peas into risotto. Cook and stir for 1-2 mins or until heated. Serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 None vegetable boulion cubes, 1 tbsp olive oil, 3 tbsp butter, 1 None medium onion, finely chopped, and more.

Yes, Artichoke And Pea Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Pea Risotto

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