Artichoke And Red Pepper Risotto

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I love risotto! The vegetarian broth is vital to give it flavour - i use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.

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Steps

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Heat broth to near boil and keep hot in saucepan.

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Cook bell pepper and artichoke hearts in 2 tbs.

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Broth.

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Remove.

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Cook onion in 2 tbs.

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Broth until softened.

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Add oil and rice and cook 1 minute.

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Add wine.

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Cook until wine is almost gone.

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Add broth just to cover rice.

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Cook and stir over medium heat until broth is absorbed.

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Add more broth and continue cooking broth down and adding new broth until rice is just done.

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Add vegetables and cook to heat done.

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Stir in parmesan and parsley before serving.

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Makes 2 servings.

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Ingredients

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vegetable broth, red bell pepper, artichoke heart, olive oil, onion, arborio rice, dry white wine, parmesan cheese, parsley