This creamy rice dish featuring canned broth and bottled roasted peppers makes a full-flavoured cheesy dish. Add to the Mediterranean feel by including chopped canned artichoke hearts.
- Portion size 2 servings
In small saucepan, bring stock to simmer over medium heat; reduce heat to low and keep warm.
In separate saucepan, melt butter over medium heat; cook onion, stirring occasionally, for about 5 minutes or until softened. Stir in rice; cook, stirring, until well coated.
Add 3 cups (750 mL) of the stock, 1/2 cup (125 mL) at a time, cooking and stirring until each addition is absorbed before adding next. Stir in red peppers and remaining stock; cook, stirring, until creamy and rice is tender. (Risotto should be moist but not soupy; total cooking time is about 20 minutes.)
Remove from heat. Stir in cheese and pepper; let stand for 2 minutes.
Nutritional facts Per serving: about
- Sodium 1713 mg
- Protein 21 g
- Calories 617.0
- Total fat 19 g
- Cholesterol 41 mg
- Saturated fat 10 g
- Total carbohydrate 89 g
- Iron 19.0
- Folate 13.0
- Vitamin A 26.0
- Vitamin C 100.0