Risotto with artichokes
Instructions
In a saucepan, sauté the onion in a little oil and dieting; When Golden, add the rice, stirring until it is impregnated with seasoning.
Add the broth and bring to a half-cooked.
Meanwhile, thaw the artichokes, chop finely and combine them with rice.
Finish cooking.
Before serving add the chopped parsley and sprinkle with Parmesan.
Ingredients and dosing for 6 persons
- 500 g of rice
- 1 pack of frozen artichoke hearts
- 1 onion
- Dietary olive oil
- 1 handful of parsley
- Parmigiano
- Vegetable broth