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Yield: 6 Servings
Ingredients:
* 1 tb Butter
* 2 tb Olive oil
* 1 c Finely chopped onion
* 2 md Cloves garlic minced
* 1 1/2 c Arborio rice
* 4 c Chicken broth combined with
* 1 cup water heated
* 1 14 oz. can artichoke hearts Drained and quartered Grated peel of one lemon
* 1/2 c Frozen peas defrosted
* 2 tb Lemon juice
* 2 tb Chopped fresh dill
* 1/4 c Finely chopped parsley Salt and pepper to taste
* 1/4 c Grated Parmesan cheese
Instructions:
1. In a large nonstick skillet heat the butter and oil over medium heat. Add the onion and garlic; saute until softened about 5 minutes. Stir in the rice and cook stirring 2 minutes. 2. Slowly start to add the liquid about a ladleful at a time. Cook covered over low heat 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process covered 10 minutes. Uncover and stir in the artichokes and lemon peel. Continue cooking uncovered adding the liquid slowly and stirring often. The risotto should cook a total of about 30 minutes.
Ingredients:
* 1 tb Butter
* 2 tb Olive oil
* 1 c Finely chopped onion
* 2 md Cloves garlic minced
* 1 1/2 c Arborio rice
* 4 c Chicken broth combined with
* 1 cup water heated
* 1 14 oz. can artichoke hearts Drained and quartered Grated peel of one lemon
* 1/2 c Frozen peas defrosted
* 2 tb Lemon juice
* 2 tb Chopped fresh dill
* 1/4 c Finely chopped parsley Salt and pepper to taste
* 1/4 c Grated Parmesan cheese
Instructions:
1. In a large nonstick skillet heat the butter and oil over medium heat. Add the onion and garlic; saute until softened about 5 minutes. Stir in the rice and cook stirring 2 minutes. 2. Slowly start to add the liquid about a ladleful at a time. Cook covered over low heat 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process covered 10 minutes. Uncover and stir in the artichokes and lemon peel. Continue cooking uncovered adding the liquid slowly and stirring often. The risotto should cook a total of about 30 minutes.
