Tomato & Artichoke Risotto Recipe

Name: Tomato & Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 liters vegetable stock (made with boiling water); 2 tablespoons olive oil; 2 small leeks, halved & sliced; 2 garlic cloves, crushed; 300 g arborio rice; 1/2 cup dry white wine; 170 g jarred artichoke hearts packed in oil, drained; 125 g cherry tomatoes, halved; 2 tablespoons sun-dried tomato pesto; parmesan cheese, grated, to serve

Servings: persons

1 1/4 liters vegetable stock (made with boiling water)
2 tablespoons olive oil
2 small leeks, halved & sliced
2 garlic cloves, crushed
300 g arborio rice
1/2 cup dry white wine
170 g jarred artichoke hearts packed in oil, drained
125 g cherry tomatoes, halved
2 tablespoons sun-dried tomato pesto
parmesan cheese, grated, to serve

1
Heat the oil in a large heavy-based pan and add the leek, stirring over medium-high heat for 2 minutes, or until soft.
2
Add the garlic, rice and wine, and stir for 1 minute, or until the wine has almost evaporated.
3
Add the stock, a ladle full at a time, stirring with a wooden spoon until until each ladle full is absorbed and the rice is tender and creamy.
4
Stir in the artichoke hearts, and tomato. Season with salt & pepper, and heat through.
5
Spoon into serving bowls, and stir through some sun-dried tomato pesto and sprinkle with the grated Parmesan to serve.

812

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 10 ingredients. The key ingredients include: 1 1/4 liters vegetable stock (made with boiling water), 2 tablespoons olive oil, 2 small leeks, halved & sliced, 2 garlic cloves, crushed, and more.

Yes, Tomato & 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.

Tomato & Artichoke Risotto

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