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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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