Artichoke Risotto

Name: Artichoke Risotto
Yield: Makes 3-4 servings
Cuisine: Spanish
Ingredients: 1 red bell pepper, roasted over an open flame, peeled, seeded, diced; 2 stalks celery, diced; ¾ cup cooked cannellini beans; 1 teaspoon smoked paprika; 1 cup carnaroli arborio rice, do not rinse; ¼ cup white wine; 1 cup sliced artichoke hearts (I prefer frozen over marinated, but either one works); ½ cup pitted green olives; 2 cups spring or filtered water; 2 cups spring or filtered water; 2 teaspoons white miso; 1 tablespoon extra virgin olive oil (plus extra); 1 red onion, diced; 2 cloves garlic, peeled, smashed; Sea salt; Grated zest and juice of ½ lemon; 2-3 sprigs fresh basil, leaves removed, shredded

Preparation info

Makes
3-4
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

Creamy rich risotto is as satisfying as traditional Italian creamy rich risotto and I love them both. Add artichokes and white beans to the mix (cannellini in Italy and poronto beans in Spain), and you have main course perfection.

Ingredients

2 cups spring or filtered water
2 teaspoons white miso
1

Europe
Italy
Spain
Main course
Mediterranean
Vegan
Gluten-free

Method

Dissolve miso in water and place in a sauce over very low heat so that it warms through but does not boil.

Place oil, onion and garlic in a deep skillet over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 1-2 minutes, until translucent. Add red pepper, a pinch of salt, and sauté for 30 seconds. Add celery, a pinch of salt, and sauté for 30 seconds. Stir