Artichoke, red onion & rosemary risotto recipe | Good Food

Ingredients

• 1 tbsp olive oil
• 2 red onions sliced into thin wedges
• 2 red peppers cut into chunks
• 2 tbsp rosemary needles
• 140g arborio risotto rice
• 150ml white wine
• 850ml low-salt vegetable stock
• 400g tin artichoke heart in water, drained and halved
• 2 tbsp grated parmesan or vegetarian alternative
• 2 tbsp toasted pine nuts