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Charred red pepper and artichoke heart risotto

45 min • 4 servings •
Peter Marks

45 min •     4 servings•

Peter Marks

Creamy tomato risotto topped with artichoke hearts and grated cheese, served on a rustic plate with kitchen tools in the background.

This was a bit of a something from nothing triumph. I have this habit of getting to an hour before dinner before I start to think what I want to cook. By this time it is too late to defrost any meat and I don’t have time to dash to the shops. Pasta is a common choice at such moments, but on this occasion we had gone the pasta route twice already in the week.

The only inspiring thing I could find in my kitchen was a jar of artichoke hearts. After a little thought I rejected the obvious idea of artichoke heart and green olive sandwiches and came up with this recipe.

Quantities for 4.

Ready

  • 1 ½ cups Arborio rice
  • 2 Tbsp clarified butter
  • ½ small onion, chopped
  • 6 cups chicken stock
  • ½ cup red wine
  • artichoke hearts
  • 1 red bell pepper, whole
  • large knob of butter
  • splash or balsamic vinegar
  • a few grinds of black pepper
  • plenty of parmigiana

    • Set

  • large Dutch oven
  • saucepan
  • ladle
  • tongs
  • fine grater

    • Go!

  • Prepare as per Risotto base, but use ½ cup red wine instead of white.
  • Meanwhile, char the pepper over a flame or on your grill.
  • When slightly blackened all round, leave it to cool.
  • Deseed and roughly chop the pepper. Chop the artichoke hearts.
  • Add to the risotto 3 minutes before it is done.
  • Finish with a the butter and the balsamic.
  • Plate and serve with black pepper and parmigiana.

    • Recommendations

    The balsamic was the stroke of genius that made this work for me. Not only did it add a slight edge, but it changed the color from insipid pink to a richer deeper… well still pink, but not so bad.

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