Courgette, pea and artichoke risotto

Recipe from: 2009
artichok

Ingredients 14
Servings 6
Time 20 minutes

Ingredients

  • 30
    g
    butter
  • 30
    ml
    olive oil
  • 2
    red onions, chopped
  • 10
    ml
    crushed garlic
  • 250
    g
    Arborio rice
  • 5
    ml
    salt
  • 50
    ml
    white wine
  • 1
    l
    vegetable stock (30 ml stock powder mixed with 1 litre boiling water)
  • 400
    g
    courgettes (baby marrows), sliced
  • 250
    g
    frozen peas
  • 400
    l
    1x can artichoke hearts, drained and quartered
  • 100
    g
    Parmesan cheese, grated
  • 50
    g
    Parmesan cheese shavings, for serving
  • 50
    g
    fresh peas, for serving
 

Method

40 minutes
 

Heat the butter and olive oil in a large, heavy-based saucepan and sauté the onions and garlic.
Add the rice and salt and sauté for 2 minutes.
Add the wine and heated stock.
Cover and simmer for 30 minutes, or until nearly cooked.
Add the courgettes, frozen peas and artichokes and simmer for a further 10 minutes, stirring frequently.
Remove the saucepan from the heat and stir in the grated cheese.

To serve: Spoon into bowls and top with the Parmesan shavings and peas. 
 

 

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