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Creamy Pasta Risotto with Artichoke Hearts and Peppers

A soft herb cheese makes this creamy and easy to prepare. Skip the chicken to make this a meatless main dish.

Prep time: 15 minutes
Cook time: 45 minutes

2 tablespoons butter
1 cup chopped onion
1 1/2 cups desired pasta
1 teaspoon dried basil
4 cups chicken stock or reduced-sodium broth
1/3 cup white wine
1 (6-oz.) container soft spreadable herb cheese
3 cups cooked bite-size strips chicken
3/4 cup coarsely chopped roasted red peppers
1 (14-oz.) can Reese Artichoke Hearts, coarsely chopped
Grated Parmesan Cheese and torn fresh basil (optional toppings)
Melt butter in a medium saucepan over medium heat. Add onion and cook for 5 minutes. Reduce heat to low and add pasta and basil, then add 1 cup of broth at a time, cooking and stirring until liquid has been absorbed before adding more. Towards the end of cooking when pasta is still slightly soupy, stir in wine and soft cheese and cook for 4 to 5 minutes more. Stir in chicken, peppers and artichoke hearts and top with cheese and fresh basil. Makes 6 servings.
 
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