Creamy Artichoke and Bell Pepper Risotto
Indulge in this rich and creamy Artichoke and Bell Pepper Risotto, a delightful one-dish meal that brings together the savory flavors of artichoke hearts and colorful bell peppers. Utilizing a robust vegetarian broth ensures a depth of flavor that elevates the dish to gourmet status. The choice of vibrant peppers—red, green, yellow, and orange—not only adds to the dish’s aesthetic appeal but also imbues it with a variety of flavors. With a perfect balance of textures, this risotto is designed to have a luscious, slightly wet consistency, keeping it warm and inviting. Each bite is a harmonious blend of creamy arborio rice, aromatic vegetables, and a touch of fresh parsley, topped off with nutty Parmesan cheese. Enjoy this comforting risotto as a satisfying meal any day of the week!
N/A
Servings
170
Calories
9
Ingredients
Ingredients
Vegetable Broth
2-3 cups (Heat and keep warm in a saucepan)
Red Bell Pepper
1/2 small (Cut into julienne strips)
Artichoke Hearts
1/2 cup (Cooked and drained)
Olive Oil
1 teaspoon
Onion
1 (Minced)
Arborio Rice
1 cup
Dry White Wine
1/3 cup
Parmesan Cheese
1/4 cup (Grated)
Fresh Parsley
1 tablespoon (Minced)
Instructions
1
In a saucepan, bring the vegetable broth to a near boil. Reduce heat to low and keep warm.
2
In a separate skillet, combine the julienned red bell pepper and cooked artichoke hearts with 2 tablespoons of the hot broth. Sauté for 2-3 minutes until tender. Remove from heat and set aside.
3
In the same skillet, add the minced onion and another 2 tablespoons of broth. Cook over medium heat until the onion becomes translucent and soft, about 4-5 minutes.
4
Stir in the olive oil and add the arborio rice. Cook for about 1 minute, stirring constantly to coat the rice in the oil.
5
Pour in the dry white wine and let it simmer, stirring occasionally, until the wine is almost fully absorbed by the rice.
6
Begin adding the warmed broth, one ladle at a time, just enough to cover the rice. Cook, stirring frequently, until the broth is absorbed before adding more. Continue this process for about 20 minutes, or until the rice is creamy and al dente.
7
Once the rice is cooked, gently fold in the sautéed bell pepper and artichoke mixture. Heat through for another minute.
8
Remove from heat and stir in the Parmesan cheese and minced parsley. Adjust seasoning to taste with salt and pepper before serving.
Nutrition Information
2.5g
Fat
27.5g
Carbs
4.5g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is a Creamy Artichoke and Bell Pepper Risotto, which is a rich and savory one-dish meal.
Is this risotto recipe vegetarian?
Yes, it is vegetarian as it utilizes vegetable broth and fresh vegetables.
What kind of rice is used for this risotto?
The recipe specifically calls for 1 cup of Arborio rice to achieve the desired creamy texture.
How many calories are in a serving of this risotto?
There are approximately 170 calories per serving.
How much vegetable broth is required?
You will need 2 to 3 cups of vegetable broth, which should be kept warm during the cooking process.
What is the preparation method for the red bell pepper?
The red bell pepper should be cut into julienne strips before being sautéed.
How much fat is in this dish?
This recipe contains 2.5g of fat per serving.
What type of wine should be used in the recipe?
The recipe suggests using 1/3 cup of dry white wine.
How should the artichoke hearts be prepared?
You should use 1/2 cup of cooked and drained artichoke hearts.
What is the function of the onion in this recipe?
One minced onion is sautéed until translucent to provide an aromatic base for the risotto.
How long does it take for the rice to reach an al dente state?
The process of adding broth and stirring takes approximately 20 minutes.
What is the protein content of this risotto?
Each serving contains about 4.5g of protein.
What cheese is used to finish the dish?
The recipe uses 1/4 cup of grated Parmesan cheese to add a nutty flavor and extra creaminess.
How much olive oil is needed?
The recipe calls for 1 teaspoon of olive oil to coat the rice.
What garnish is recommended for this risotto?
Freshly minced parsley, about 1 tablespoon, is stirred in at the end for color and flavor.
What is the carbohydrate count for this meal?
The dish contains 27.5g of carbohydrates per serving.
How much fiber is in the Creamy Artichoke and Bell Pepper Risotto?
There is 1.5g of fiber per serving.
Do I add all the broth at once?
No, you should add the warmed broth one ladle at a time, allowing it to be absorbed before adding more.
When do you add the sautéed vegetables back into the rice?
Once the rice is fully cooked and creamy, you gently fold the sautéed peppers and artichokes back into the mixture.
Should the broth be cold when added to the rice?
No, the vegetable broth should be brought to a near boil and kept warm on low heat throughout the process.
How do I start the cooking process for the vegetables?
Sauté the julienned bell pepper and artichoke hearts with 2 tablespoons of hot broth for 2-3 minutes until tender.
What texture should the finished risotto have?
It should have a luscious, slightly wet, and creamy consistency while the rice remains al dente.
Is salt and pepper included in the ingredients list?
Salt and pepper are used to adjust the seasoning to taste at the final step of the instructions.
Can I use different colors of bell peppers?
Yes, while the ingredient list specifies red, the description notes that red, green, yellow, and orange peppers can be used for aesthetic appeal.
What is the first step in the instructions?
The first step is to bring the vegetable broth to a near boil in a saucepan and then reduce the heat to low.
How long should I sauté the onion?
The minced onion should be cooked over medium heat for about 4-5 minutes until translucent and soft.
Do you need to stir the rice constantly?
Yes, you should stir the rice constantly when first adding the oil and frequently while adding the broth to release the starches.
What category does this recipe fall into?
This recipe is categorized as a risotto and a vegetarian comfort food dish.
When is the wine added to the dish?
The wine is added after the rice has been coated in oil and is simmered until almost fully absorbed.
Is this dish considered gourmet?
Yes, the description notes that the depth of flavor from the broth and vegetables elevates it to gourmet status.