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Artichoke and Caper “Risotto”

AuthorAnnabel
RatingDifficultyBeginner

Artichokes and capers taste delicious together. This healthier take on a traditional risotto is super simple to prepare.

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Yields4 Servings
 2 cups vegetable stock
 1 cup short grain brown rice
 2 tbsp extra virgin olive oil
 1 brown onion chopped
 3 cloves garlicminced
 150 g spinachfinely chopped
 275 g artichoke hearts (jar)drained
 2 tbsp capers
 1 handful fresh parsleychopped
 salt and pepper
What are we cooking today?
1

This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.

Getting started
2

Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.

3

While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.

4

Add garlic and spinach and cook for 5 more minutes.

5

Add artichokes and capers and cook for 2 more minutes.

6

Combine the rice, Swiss chard mixture and parsley in a bowl.

7

Season with salt and pepper and serve.

Annabelle's tips
8

A sprinkle of grated fresh Parmesan is delicious on this dish.

Ingredients

 2 cups vegetable stock
 1 cup short grain brown rice
 2 tbsp extra virgin olive oil
 1 brown onion chopped
 3 cloves garlicminced
 150 g spinachfinely chopped
 275 g artichoke hearts (jar)drained
 2 tbsp capers
 1 handful fresh parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.

Getting started
2

Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.

3

While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.

4

Add garlic and spinach and cook for 5 more minutes.

5

Add artichokes and capers and cook for 2 more minutes.

6

Combine the rice, Swiss chard mixture and parsley in a bowl.

7

Season with salt and pepper and serve.

Annabelle's tips
8

A sprinkle of grated fresh Parmesan is delicious on this dish.

Artichoke and Caper “Risotto”
AuthorAnnabelCategory, , , , DifficultyBeginner
Rating
Yields4 Servings

Ingredients

 2 cups vegetable stock
 1 cup short grain brown rice
 2 tbsp extra virgin olive oil
 1 brown onion chopped
 3 cloves garlicminced
 150 g spinachfinely chopped
 275 g artichoke hearts (jar)drained
 2 tbsp capers
 1 handful fresh parsleychopped
 salt and pepper

Directions

What are we cooking today?
1

This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.

Getting started
2

Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.

3

While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.

4

Add garlic and spinach and cook for 5 more minutes.

5

Add artichokes and capers and cook for 2 more minutes.

6

Combine the rice, Swiss chard mixture and parsley in a bowl.

7

Season with salt and pepper and serve.

Annabelle's tips
8

A sprinkle of grated fresh Parmesan is delicious on this dish.

Nutrition Facts

Servings 4

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