Lemon-Artichoke Risotto
By Katecooks
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
Details
Servings 4
Preparation
Step 1
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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