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Risotto with Artichoke Hearts & Red Bell Peppers

* 3 cups vegetable broth
* 1/2 small red bell pepper, cut julienne
* 1/2 cup artichoke hearts, cooked
* 1 teaspoon olive oil
* 1 onion, minced
* 1 cup Arborio rice
* 1/3 cup dry white wine
* 1/4 cup Parmesan cheese
* 1 tablespoon minced parsley

Heat broth to near boil and keep hot in saucepan. Cook bell pepper and artichoke hearts in 2 tbs. broth. Remove. Cook onion in 2 tbs. broth until softened. Add oil and rice and cook 1 minute. Add wine. Cook until wine is almost gone. Add broth just to cover rice. Cook and stir over medium heat until broth is absorbed. Add more broth and continue cooking broth down and adding new broth until rice is just done (about 20 minutes). Add vegetables and cook to heat done. Stir in Parmesan and parsley before serving.

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