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Artichoke, Red Onion, and Rosemary Risotto

As we straddle the divide between spring and summer, reluctantly admitting that there may be a few more wet and chilly days to endure before we’re truly launched into warmer weather, we are delighted to offer you this intensely flavorful and visually pleasing risotto. The onions and red peppers are cooked slowly to the point of being gently caramelized, and the fresh rosemary adds just the right aromatic hint to the al dente rice and tender artichokes — so yummy!

Do take note that whenever a recipe calls for white wine, we are in the habit of using dry white vermouth. Besides having a unique aromatic profile, it is easily kept on hand in the fridge, ever at the ready! Finally, you might consider a variation on this recipe, as suggested by GoodFood Magazine:  omit the rosemary and add instead diced ham and some fresh basil after the rice has cooked, then finish with a good drizzle of balsamic vinegar. Either way, you can’t go wrong with this creamy, comforting concoction!

Artichoke, Red Onion, and Rosemary Risotto

1 tbs. olive oil
2 small or 1 large red onion(s), sliced into thin wedges
2 small or 1 large red pepper(s), cut into wedges
2 tbs. chopped fresh rosemary
5 oz. Arborio or risotto rice (scant ¾ cup)
¼ pt. white wine (½ cup)
1 ½ pts. vegetable stock (3 cups)
14 oz. can artichoke hearts in water, drained and halved
3 tbs. grated Parmesan
2 tbs. toasted pine nuts

In a large skillet heat the oil and add the onions. Cook gently until softened and beginning to brown, 8-10 minutes. Add the red peppers and rosemary and continue to cook another 5 minutes. Stir in the rice and let it cook for a minute or two. Pour in the wine and stir everything until it evaporates. Add 1 cup of the vegetable stock and simmer gently until it absorbed. Repeat twice, adding the artichokes with the final cup of stock. Simmer until the rice is tender.

Stir in the Parmesan and serve topped with the pine nuts scattered on top.

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