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Artichoke and Caper Risotto

Yields4 Servings

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

 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?

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

Getting started

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.


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


Add garlic and spinach and cook for 5 more minutes.


Add artichokes and capers and cook for 2 more minutes.


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


Season with salt and pepper and serve.

Annabelle's tips

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

Nutrition Facts

Servings 0

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