Vegetable Risotto with Artichoke Hearts, Tomatoes and Rocket

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)

Ingredients

  • 2 teaspoons olive oil
  • 0.5 ½ onion (s)
  • 100 g risotto rice
  • 375 ml vegetable stock, hot
  • 50 ml white wine
  • 10 g wild arlic or chives
  • 2 medium tomato (s)
  • 20 g oronzola
  • 4 canned artichoke hearts
  • 1 teaspoon lemon juice
  • 25 g rocket
  • Salt and pepper from the mill
Vegetable Risotto with Artichoke Hearts, Tomatoes and Rocket
Vegetable Risotto with Artichoke Hearts, Tomatoes and Rocket

Instructions

  1. Heat oil in a pot. Chop the onion and let it translate in the oil. Add rice and deglaze with wine and reduce. Gradually pour in the vegetable stock and simmer over medium heat, stirring constantly, until all the liquid has been absorbed and the rice is al dente.
  2. Cut the wild garlic into strips, the tomatoes and the gorgonzola into cubes. Quarter the artichoke hearts. Put everything under the rice. Pluck the rocket into bite-sized pieces, add and season with salt, pepper and lemon juice.

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