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

Servings: persons

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

1
Heat stock in saucepan and simmer gently.
2
Fry onion in oil in another saucepan until softened.
3
Add rice and garlic to onion, coat rice in oil
4
Stir over heat 2 minutes.
5
Add hot stock to rice, one cup at a time.
6
Stir till stock absorbed before adding next cup.
7
This will take 15 - 20 mins till all stock absorbed.
8
Add other ingredients , heat through.
9
Season and serve with parmesan on top.

429

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

Yes, Capsicum and Artichoke 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.

Capsicum and Artichoke Risotto

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