Artichokes-pepper risotto

Name: artichokes-pepper risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 4 tablespoons olive oil; 300 g risotto rice pack a 400 g; 900 ml vegetable stock from tablet; 1 little pot marinated artichoke hearts with parsley carciofi, 190 g; 2 red peppers; bag almond shavings a 45 g; 1 bag ground old cheese a 80 g

A tasty Italian recipe. The vegetarian main course contains the following ingredients: onion, olive oil, risotto rice (pack a 400 g), vegetable stock (from tablet), marinated artichoke hearts with parsley (carciofi, 190 g), red peppers, almond shavings (a 45 g) and ground old cheese (a 80 g).

Ingredients

Directions

Preheat the grill.
Peel and chop onions.
Fry 2 minutes in oil in frying pan.
Add rice and bake it all the way, until rice shines.
Pour in broth and boil in 20 minutes.
Let artichokes drain and absorb moisture.
Peppers are washed and put in their entirety on griddle under grill, regularly turn.
Peppers roast until the skin begins to blaze.
Put peppers in plastic bag and leave them for 5 minutes.
Peel the black leaf of peppers.
Cut peppers into pieces.
Sprinkle almonds in dry frying pan.
Mix artichokes, bell peppers, 4 tbsp artichokes and half of cheese with risotto and heat for 2 min.
Season the salt and pepper risotto and sprinkle with almonds and cheese.
Delicious with salad of arugula with balsamic dressing..

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Nutrition

590Calories

Sodium0% DV1.000mg

Fat45% DV29g

Protein28% DV14g

Carbs23% DV68g

Fiber20% DV5g

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