Artichoke Risotto - Christina Cooks

Ingredients

• 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
• 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 caranaroli arborio rice, do not rinse
• ¼ cup white wine
• 1 cup, sliced artichoke hearts (I prefer frozen over marinated, but either work)
• 1/2 cup pitted green olives
• 2-3 sprigs fresh basil, leaves removed, shredded
• Grated zest and juice of ½ lemon