Risotto with Artichoke Hearts and Red Bell Peppers Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Risotto with Artichoke Hearts and Red Bell Peppers
3 cups vegetable broth
1/2 small red bell pepper, cut julienne
1/2 cup artichoke hearts, cooked
1 teaspoon olive oil
1 onion, minced
1 cup Arborio rice
1/3 cup dry white wine
1/4 cup Parmesan cheese
1 tablespoon minced parsley
Heat broth to near boil and keep hot in saucepan. Cook bell pepper
and artichoke hearts in 2 tbs. broth. Remove. Cook onion in 2 tbs.
broth until softened. Add oil and rice and cook 1 minute. Add wine.
Cook until wine is almost gone. Add broth just to cover rice. Cook
and stir over medium heat until broth is absorbed. Add more broth
and continue cooking broth down and adding new broth until rice is
just done (about 20 minutes). Add vegetables and cook to heat done.
Stir in Parmesan and parsley before serving.
Per Serving: Calories 576 - Calories from Fat 88 Percent Total
Calories From: Fat 15%, Protein 15%, Carbohydrate 65% Totals and
Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g,
Cholesterol 18mg, Sodium 2047mg, Total Carbohydrate 94g, Dietary
Fiber 2g, Sugars 0g, Protein 22g, Vitamin A 1068 units, Vitamin C 46
units, Calcium 0 units, Iron 5 units