Lemon-Artichoke Risotto

Lemon-Artichoke Risotto
Lemon-Artichoke Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups chicken broth

  • 4

    tablespoons butter

  • 1

    onion, finely chopped

  • 2

    cups arborio rice

  • 1 1/4

    cups drained chopped canned artichoke hearts

  • Grated peel of 1 lemon plus 2 teaspoons lemon juice

  • Salt and pepper

  • 2/3

    cup grated Parmesan cheese

  • 1/3

    cup chopped flat-leaf parsley

  • 1/3

    cup walnuts, toasted and chopped

Directions

1. In a saucepan, bring the broth and 4 cups water to boil, cover and keep simmer. 2. In a large saucepan, melt 2 tablespoons of butter over medium heat.Add onion and cook, stirring, until softened, about 5 minutes.Add the rice and stir 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 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time,stirring frequently and allowing 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 2 tablespoon butter;season with salt and pepper. stir in the cheese, parsley and walnuts.

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