Name: Artichoke and pea risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 salt-reduced vegetable stock cubes; 1 tablespoon olive oil; 40 gram butter; 1 medium brown onion, finely chopped; 2 cloves garlic, finely chopped; 1/2 cup arborio rice; 1/2 teaspoon ground turmeric; 1/4 teaspoon chilli flakes; 1 teaspoon grated lemon zest; 1/3 cup grated parmesan; 280 gram can fat-free artichoke hearts, drained, halved; 1 cup frozen peas, thawed

Ingredients

2 salt-reduced vegetable stock cubes

1 tablespoon olive oil

40 gram butter

1 medium brown onion, finely chopped

2 cloves garlic, finely chopped

1/2 cup arborio rice

1/2 teaspoon ground turmeric

1/4 teaspoon chilli flakes

1 teaspoon grated lemon zest

1/3 cup grated parmesan

280 gram can fat-free artichoke hearts, drained, halved

1 cup frozen peas, thawed

Method

1.Crumble stock cubes into a medium saucepan. Add 1 litre (4 cups) water. Bring to the boil. Reduce heat and hold at a simmer. Heat oil and butter in a large heavy-based saucepan over moderate heat. Add onion and garlic; stir for 5 minutes or until soft. Add rice; stir for 1 minute. Reduce heat. Stir in turmeric and chilli.

2.Add a ladleful of hot stock to rice mixture; stir until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 minutes or until rice is tender).

3.Stir zest, grated parmesan, artichoke and peas into risotto. Cook and stir for 1-2 minutes or until heated. Serve.

Serve sprinkled with shaved parmesan and rocket leaves.
Note

Woman's Weekly Food

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Ingredients

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