How many servings does this recipe make?

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

What ingredients do I need for Capsicum and Artichoke Risotto?

You need 11 ingredients. The key ingredients include: 5 cups stock, 2 tablespoons olive oil, 1 onion, finely diced, 1 ½ cups arborio rice, and more.

Is Capsicum and Artichoke Risotto suitable as vegetarian?

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

How do I store leftover Capsicum and Artichoke Risotto?

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

Capsicum and Artichoke Risotto Recipe

Name: Capsicum and Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups stock; 2 tablespoons olive oil; 1 onion, finely diced; 1 ½ cups arborio rice; 2 garlic cloves, crushed; ½ cup pesto sauce (or 1/2 cup ready made from a jars); 1 cup sliced artichoke; ¾ cup red capsicum, sliced; 1 cup sun-dried tomato, sliced; salt and pepper; parmesan cheese, to serve

Try this homemade Capsicum and Artichoke Risotto recipe the whole family will love. Made with stock, olive oil, onion and arborio rice. Easy step-by-ste…

This Capsicum and Artichoke Risotto relies on simple, everyday ingredients such as stock, olive oil, onion, finely diced and arborio rice. It comes together quickly and makes 4 servings, at about 429 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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Capsicum and Artichoke Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions