ARTICHOKES MADE EASY

ARTICHOKE RISOTTO


I have made this recipe no less than 30 times in the past year or so. I just love it. So simple, so low in fat and very very tasty. 


Ingredients

• 2 teaspoons olive oil
• 1 medium brown onion (150g), chopped finely 
• 3 cloves garlic, crushed
• or our little trick, 1- 1 1/2 teaspoons of crushed garlic from a jar. 
• 6 or so green onions, sliced thinly
• 2 cups (400g) doongara rice 
• 3/4 cup (18-ml) dry white wine 
• any cooking wine will do. 
• 1 1/2 cups (375 ml) chicken stock 
• 3 cups (750ml) water 
• 400g can artichoke hearts, drained, sliced thinly 
• 1/2 cup (40g) finely grated parmesan cheese plus extra for serving. 

Cooking 

1. Heat oil in large saucepan; cook brown onion, garlic and half of the green onion, stirring, until brown onion softens. Add rice, wine, stock and the water and bring to the boil. Reduce heat, simmer, covered for around 15 minutes or until rice has absorbed into the liquid, stirring occasionally. 

2. Stir in artichokes, cheese and remaining green onion and cook, stirring, for around 5 minutes or until artichokes are heated through. Serve with a little extra parmesan and salt and pepper, if desired. 

Serves 4-6 

Per Serving: 4.5g fat/ 1353kJ (323 calories)/ 1.2 saturated fat/ 1.8g fibre/ 37g carbohydrate. 

Recipe from the Australia Women's Weekly Low-Fat Food for Life. 

xx E