Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Estimated cost per serve is 5.09 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 3 1/4 cup vegetable stock
- 1tablespoons olive oil
- 1 onion, finely chopped
- 200grams mushrooms, finely chopped
- 240grams risotto rice
- 50grams parmesan, grated
- 300grams semi dried tomatoes in oil, drained and finely chopped
- 200grams marinated artichoke hearts, drained and finely chopped
- 100grams bocconcini mozzarella
Nutrition per serving
2800kJ / 670Cal
2800 Kilojoules or 670 Calories
32% of daily energy intake*
Protein
19.6grams
Fat
36.2grams
Carbs
62.5grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A beautiful risotto with beautiful Italian antipasti flavours.
Method
Step 1 of 3
Keep the vegetable stock in a pan over a very low heat to keep warm. In a separate pan, Heat the olive oil in a large, deep frying pan, add the onion and mushrooms and fry for 15 minutes until softened.
Step 2 of 3
Add the rice and stir around until it is coated in oil. Add one ladle of the stock to the risotto, stir constantly and wait until it is completely absorbed before adding another ladle. Repeat until the rice is cooked but still has a little bite.
Step 3 of 3
Remove from heat. Stir in the parmesan cheese. Top with the antipasti - semi dried tomatoes, artichoke hearts and bocconcini.
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