Artichoke, caper and lemon risotto and a Good Fork Italian box Recipe
Servings: 4
Ingredients
- fregola (toasted pasta grains) from Rustichella d'Abruzzo
- 180g marinated artichoke hearts, cut into 1/8th wedges
- 2 Tbsp capers
- 1 medium onion, finely chopped
- 1 large clove of garlic, crushed
- Juice from half a medium lemon
- 300g of risotto rice (I used carnaroli from Riso Gallo)
- 60g Parmesan cheese, grated
- 100ml dry white wine
- 2 Tbsp olive oil
- 20g +20g butter
- 600ml vegetable stock
- Lemon zest to garnish
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 136 | 57% |
| Total Fat 15.49g | 19% |
| Saturated Fat 6.27g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 999mg | 42% |
| Potassium 186mg | 5% |
| Total Carbs 15.1g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 9.6g | 6% |
| Protein 6.94g | 11% |
