Capsicum and Artichoke Risotto

Ingredients

• 5 cups stock
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 1/2 cups arborio rice
• 2 garlic cloves, crushed
• 1/2 cup pesto sauce (or 1/2 cup ready made from a jars)
• 1 cup sliced artichoke
• 3/4 cup red capsicum, sliced
• 1 cup sun-dried tomato, sliced
• salt and pepper
• parmesan cheese, to serve

Directions

1. 1

   Heat stock in saucepan and simmer gently.

2. 2

   Fry onion in oil in another saucepan until softened.

3. 3

   Add rice and garlic to onion, coat rice in oil

4. 4

   Stir over heat 2 minutes.

5. 5

   Add hot stock to rice, one cup at a time.

6. 6

   Stir till stock absorbed before adding next cup.

7. 7

   This will take 15 - 20 mins till all stock absorbed.

8. 8

   Add other ingredients , heat through.

9. 9

   Season and serve with parmesan on top.