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Risotto: Spinach Risotto w/ Artichokes & Peas

Source of Recipe

www.ichef.com


List of Ingredients

1 tablespoon butter
2 tablespoons olive oil
1 cup finely chopped onion
2 medium clove garlic, minced
1 1/2 cups arborio rice
4 cups chicken broth + 1 c. water, heated
1 14 ounce can artichoke hearts, drain and quarter
grated peel of 1 lemon
1/2 cup frozen peas, defrosted
2 tablespoons lemon juice
2 tablespoons chopped fresh dill
1/4 cup finely chopped parsley
salt and pepper to taste
1/4 cup grated parmesan cheese


Recipe

In a large nonstick skillet, heat the butter and oil over medium heat. Add the onion and garlic; saute until softened, about 5 minutes. Stir in the rice and cook, stirring 2 minutes. Slowly start to add the liquid, about a ladleful at a time. Cook, covered, over low heat, 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process, covered, 10 minutes. Uncover and stir in the artichokes and lemon peel. Continue cooking, uncovered, adding the liquid slowly and stirring often. The risotto should cook a total of about 30 minutes. (The finished risotto should be creamy, with a little bite at the center of the rice.). During the last few minutes of cooking time, stir in the peas, lemon juice, dill, parsley and salt and pepper to taste. (Depending on the saltiness of the broth used, the risotto may not need additional salt.) Stir in the Parmesan just before serving. Serves 6.