Artichoke and Pea Risotto

RECIPESPLUS
12Ingredients
60Minutes
340Calories

Ingredients

US|METRIC
  • 2 vegetable (boulion cubes)
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 onion (medium, finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1/2 cup arborio rice
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chili flakes
  • 1 teaspoon grated lemon zest
  • 1/2 cup Parmesan cheese (grated)
  • 14 ounces artichoke hearts (drained, halved)
  • 1 cup frozen peas (thawed)
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    Directions

    1. Crumble stock cubes into a medium saucepan. Add 4 cups water and bring to a boil. Reduce heat and hold at a simmer. Heat oil and butter in a large heavy-based saucepan over moderate heat. Add onion and garlic, stir for 5 mins or until soft. Add rice, stir for 1 min. Reduce heat to medium-low. Stir in turmeric and chili flakes.
    2. Add a ladleful of hot stock to rice mixture, stir until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender).
    3. Stir lemon zest, Parmesan, artichokes and peas into risotto. Cook and stir for 1-2 mins or until heated. Serve.
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    NutritionView More

    340Calories
    Sodium15% DV360mg
    Fat25% DV16g
    Protein22% DV11g
    Carbs13% DV40g
    Fiber48% DV12g
    Calories340Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol30mg10%
    Sodium360mg15%
    Potassium430mg12%
    Protein11g22%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber12g48%
    Sugars4g8%
    Vitamin A25%
    Vitamin C25%
    Calcium20%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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