Filter
Reset
Sort ByRelevance
Meg from Ottawa
Italian risotto with artichoke hearts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Pour off the artichoke hearts.
-
Halve the artichoke hearts, drain them well in a colander and pat dry with kitchen paper.
-
Heat the olive oil in a frying pan and fry the artichoke hearts around light brown.
-
Put them on a plate.
-
Stir the risotto rice through the remaining shortening and cook until the granules shine.
-
Add half of the stock.
-
Boil the rice without the lid until soft and smooth in 18 minutes.
-
Add the rest of the stock during the cooking process for a dash.
-
Stir in the peas and half of the Parmesan cheese and continue to heat until the peas are thawed and warm.
-
Serve the risotto with the artichoke hearts on it.
-
Sprinkle the remaining cheese over it.
-
25 minMain dishchicken cloves, chicken spices, olive oil, onion, vortexed apricots, couscous, cinnamon powder, herbal broth powder, fresh coriander, (cayenne) pepper, Zaziki,apricot couscous with chicken cloves -
15 minMain dishfresh tagliatelle, Italian olive oil, Salame Milano, capers, Red wine,tagliatelle with capers and salami -
90 minMain dishmedium-sized onion, celery, winter carrot, mild olive oil, garlic, fresh Italian herbs, South Africa smooth red house wine, tap water, canned, The Vegetarian Butcher has been hacked loose, wheat flour, almond drink unsweetened, noble yeast flakes, ground nutmeg, lasagne, vine tomato,vegan lasagne bolognese -
20 minMain dishonion, eggplant, half-to-half-chopped, tomato cubes, water, mix for couscous salad, couscous, boiling water, white cheese cubes,couscous with minced meat sauce and white cheese
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it