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lemon artichoke risotto

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Ingredients

  • 2 cups chicken broth
  • 4 tbs butter
  • 1 onion, finely chopped
  • 2 cups aborio rice
  • 1 1/4 cups drained chopped canned artichoke hearts
  • grated peel of 1 lemon plus 2 tsp lemon juice
  • salt and pepper
  • 2/3 cup grated parmesan cheese
  • 1/3 chopped flat-leaf parsley
  • 1/2 cups walnuts. toasted and chopped

Details

Preparation

Step 1


1. in a saucepan, bring broth and 4 cups of water to boil cover and keep at a simmer
2. in a large saucepan, melt 2 tbs butter over med heat. add onion and cook, stirring until lightly toasted, about 2 minutes
3. stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring until the liquid is absorbed. 2-3 minutes. maintaining a low simmer, continue to add broth and allowing the rice to absorb the liquid. cook until the rice is tender, about 20 minutes
4. in the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice, and the remaining butter. season with salt and pepper. stir in the cheese, parsley and walnuts.

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