Artichoke & Sun-dried Tomato Risotto

Artichoke & Sun-dried Tomato Risotto

Come home after a busy day, put on your slippers and dig into this risotto … heaven on a plate!

Artichoke & Sun-dried Tomato Risotto

January 30, 2017

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Ingredients
  • 150g sun-dried tomatoes
  • 1 clove garlic
  • 150g orange lentils
  • 4 artichokes
  • 1 tbsp harissa spices
  • truffle oil
  • 250ml vegetable stock
  • 1 can organic chickpeas
  • 1 packet barley risotto
  • freshly grated cheese
  • sunflower oil
Directions
  • Step 1 Get your artichokes and boil until leaves are easily removed. Scrape the flesh and set aside. Ideally you can do this earlier on or boil a few and freeze the extra flesh for another recipe.
  • Step 2 Add some sunflower oil to your pot and heat the pot. Peel your garlic and crush, add to pot and brown. Add the spices and stir with a wooden spoon. Add your barley and your stock and lower the heat so as not to dry up the liquid. Should you run out of liquid add water. Boil the lentils in a separate pot and set aside.
  • Step 3 Add your harissa paste and artichokes as your barley is practically cooked through. Add the sun-dried tomatoes, cooked lentils, chickpeas and keep mixing your risotto as it takes on a beautiful colour of yummy ingredients. Add a dash of truffle oil and freshly grated Parmesan cheese. Serve warm. This recipe serves 4 portions.

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