Courgette, pea and artichoke risotto

6 servings Prep: 20 mins, Cooking: 40 mins
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Beautiful light flavours with gorgeous risotto.

By Be My Guest ( Fay Lewis) December 02 2009
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Ingredients (14)

30 g butter
30 ml fresh chillies — 573
2 red onions — chopped
10 ml garlic — cloves, crushed
250 g rice — arborio
5 ml salt
50 ml wine — white
1 l stock — vegetable
400 g courgettes — sliced
250 g peas — frozen
400 l artichokes — tinned, hearts, quartered
100 g parmesan cheese — grated
50 g parmesan cheese — shavings, to serve
50 g peas — to serve
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Method:

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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