Artichoke And Red Pepper Risotto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 -3 cups vegetable broth
• 1/2 small red bell pepper, cut julienne
• 1/2 cup artichoke heart, cooked
• 1 teaspoon olive oil
• 1 onion, minced
• 1 cup arborio rice
• 1/3 cup dry wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Recipe

• 1 heat broth to near boil and keep hot in saucepan.
• 2 cook bell pepper and artichoke hearts in 2 tbs.
• 3 broth.
• 4 remove.
• 5 cook onion in 2 tbs.
• 6 broth until softened.
• 7 add oil and rice and cook 1 minute.
• 8 add wine.
• 9 cook until wine is almost gone.
• 10 add broth just to cover rice.
• 11 cook and stir over medium heat until broth is absorbed.
• 12 add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes).
• 13 add vegetables and cook to heat done.
• 14 stir in parmesan and parsley before serving.
• 15 makes 2 servings.