Artichoke Risotto - Christina Cooks

Name: 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

www.christinacooks.com

Creamy artichoke risotto with roasted bell peppers and cannellini beans—main course perfection from Christina Cooks.

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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