Artichoke and red pepper risotto
30 mins (prep 10, cooking 20)
9 ingredients
4 servings
I love risotto! The vegetarian broth is vital to give it flavour - I use a broth concentrate and use twice the amount for risotto. The colour is equally important so consider a mix of red/green/yellow/orange peppers. Make sure your risotto is a little bit 'wet' in the end, so the dish doesn't get dried out and pasty.

Categories:  pasta,-rice-and-grains , peppers , rice , italian , equipment , one-dish-meal , time-to-make , european , <-30-mins , main-dish , vegetarian , vegetable , stove-top ,
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Serving Size (203.61 g)
Servings 4
Amount per Serving
Calories 280.45 Calories from Fat 20.07
% Daily Value *
Total Fat 2.23g 13.73%
Saturated Fat 0.7g 14.0%
Trans Fat 0.0g %
Cholesterol 2.96mg 3.94%
Sodium 642.36mg 107.06%
Total Carbohydrate 49.29g 65.73%
Dietary Fiber 1.4 g 22.4%
Sugars 1.44 g %
Protein 9.2g 73.64%
Vitamin A 272.6IU% Vitamin C 0.0mg%
Calcium 121.39mg% Iron 2.91mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
artichoke heart, minced parsley