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Artichoke, red onion & rosemary risotto
- 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 hearts in water, drained and halved
- 2 tbsp grated Parmesan or vegetarian alternative
- 2 tbsp toasted pine nuts
Directions:View on BBC Good Food
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