Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 250grams chestnut mushrooms, sliced
- 2 cloves garlic, peeled and minced
- 1tablespoons thyme, fresh
- 250grams arborio rice
- 2/3 cup white wine
- 1L vegetable stock, reduced salt, boiling
- 400grams artichokes, canned, drained and chopped
- 40grams parmesan, grated
- 1 pinch cracked black pepper
Nutrition per serving
1660kJ / 398Cal
1660 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
11.9grams
Fat
8.5grams
Carbs
58.0grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This earthy risotto is perfect winter comfort food.
Instruction tip
Add a drizzle of truffle oil on top for extra richness and earthiness.
Method
Step 1 of 4
In a large, deep frying pan over a medium heat, drizzle the oil and cook the onion for 5 minutes, add the mushrooms and thyme and cook for another 5 minutes. Pour in the rice, add the garlic and cook for two minutes, stirring to coat.
Step 2 of 4
Pour over the wine and cook for 4 minutes. Slowly add the stock one ladle at a time, allowing it to absorb into the rice, stirring as you go, for about 20 minutes, until the rice is creamy and tender.
Step 3 of 4
Stir in the chopped artichokes and half of the parmesan, season with cracked black pepper, remove from the heat and cover with a lid for 5 minutes.
Step 4 of 4
Serve with the remaining grated parmesan and a drizzle of oil on top.
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