Artichoke Risotto

By chris5863

Giada De Laurentis recipe

Ingredients

• 1/4 Cup EVOO
• 1 9oz package frozen artichoke hearts, cut into bite-size wedges
• 1 T butter
• 1 large shallot, minced
• 1 C Arborio rice
• 1 t salt
• 1 C dry white wine
• 3 1/2 C chicken stock
• 1/2 C frozen peas thawed
• 1/2 C crumbled feta cheese
• 1/4 finely chopped chives
• 1/2 C finely chopped mint
• 1/4 t black pepper
• 1 T fresh lemon juice

Preparation

Step 1

Heat 2 T EVOO in medium sauce pan over high heat. Add artichoke and reduce heat to medium high. Cook, stirring occasionally for about 10 minutes or until the hearts are beginning to brown. Remove to plate

In the same pan add remaining EVOO, butter and shallots and cook for 1 minute stirring regularly. Add the rice and salt and stir with wooden spoon to coat all the rice with oil. Continue to cook for about 3 minutes. Add the wine and cook until almost all the wine is absorbed and then begin adding the stock one cup at a time stirring frequently. After the first cup is almost absorbed add the next and continue this way until the rice is cooked. The rice should be loose so it runs off your spoon, if it is too dry, add more stock. Stir in peas,feta, chives, mint and pepper. Then gently stir in the artichoke hearts and lemon juice and serve.