for 2 person

1 tbsp	olive oil
1	onion, finely chopped
150 g	risotto rice
5 dl	vegetable bouillon, hot
4 tbsp	pesto verde (green pesto)
1 glass	artichoke hearts in oil (approx. 280 g, drained, quartered

How it's done

Heat the oil in a pan. Briefly sauté the onion. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the pesto and artichokes into the rice and heat gently.

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