Artichoke Heart Risotto

By krystallondon

I love risotto, and this version is quite good. I recommend you use Italian kalamata olives in this recipe to enhance the flavours. If you wish to add some cheese, fresh grated Parmesan is best.

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 4 cloves garlic, minced
• 1 (12 oz) can artichoke hearts, drained, chopped
• 1/2 teaspoon dried rosemary
• 1/4 cup fresh parsley
• 2 cups aborio rice
• 1 quart mushroom or chicken broth
• 1/2 cup olives, pitted and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Preparation

Step 1

1. In a Dutch oven or large skillet, heat the olive oil over medium heat. Add the red onion and saute 4 to 5 minutes. Add the bell pepper, garlic, and artichoke hearts. Continue to saute for 2 to 3 minutes more. Add the rosemary, parsley, and rice. Stir to mix all ingredients.

2. In a separate saucepan, heat the mushroom broth to a boil. Slowly add, a ladleful at a time, to the rice mixture, stirring constantly and making sure all of the liquid is absorbed before adding more. Continue this process until all of the broth has been added and the rice mixture is cooked through. Add the olives, add salt and pepper, to taste. Serve immediately.

Nutritional analysis per serving
383.66 calories, 10.10 g fat (23% calories from fat), 7.75 g protein, 64.76 g carbohydrate, 0 mg cholesterol, 1051 mg sodium