Risotto with Artichoke Hearts

By susanwadle

From Chris Rich and Tastebook.com

Ingredients

• 3 cloves garlic, chopped
• 1/2 yellow onion, chopped
• 2 T olive oil
• 2 T butter
• 2 c dry Arborio rice
• 6 c chicken broth
• 2 1/4 oz cans artichoke hearts, drained and quartered
• 2 c frozen peas, thawed
• 2 t chopped fresh dill
• zest of 1 lemon
• 1 c Parmesan cheese

Details

Servings 6
Adapted from tastebook.com

Preparation

Step 1

1, Saute garlic and onions in olive oil and butter until softened

2. Add rice and saute until translucent.

3. Add enough broth to cover rice and simmer over medium high heat until broth is almost completely absorbed.

4. Continue to add broth, about 1 c. at a time, and simmer until brother is absorbed and rice is tender.

5. Add artichoke hearts, peas, dill and lemon zest.

6. Cook until heated through.

7. Mix in parmesan and serve.