Tomato and artichoke risotto

lunch with garrison
vegetarian
Chinese cuisine
Rice
Tomato and artichoke risotto
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes)
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prep time
15 min
cooking time
0 min
total time
30 min
prep time
15 min
cooking time
0 min
total time
30 min
Ingredients
  • 1,25 litres of vegetable stock
  • 2 tablespoons of olive oil
  • 2 small leeks, cut along and chopped
  • 2 smashed garlic cloves
  • 300arborio rice g
  • 1/2 Cup dry white wine
  • 170g of canned artichoke hearts
  • 125g cherry tomatoes, in halves
  • 2 tablespoons of dried tomatoes pesto
  • grated parmesan
Instructions
  1. Heat broth in medium saucepan and keep to boil.
  2. While, heat the oil in a large, thick-bottomed casserole and saute the leek over medium-strong heat some 2 minutes to soften it. Add garlic, rice and wine and stir until almost all the wine has been absorbed.
  3. Gradually add the hot broth, one count each time, without stopping stirring with a wooden spoon until the rice absorbs it; keep adding broth until the rice is tender and creamy. Stir in artichokes and cherry tomatoes, season with salt and freshly ground pepper and stir to mix it all. Serve in bowls, sprinkled with dried tomato pesto and grated cheese.
Recipes easy to https://recetasdecocinafaciles.NET /

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