Spring Risotto with Artichokes and Peas

Spring Risotto with Artichokes and Peas Ingredients

1 tb Butter	Drained and quartered
2 tb Olive oil	Grated peel of one lemon
1 c Finely chopped onion	1/2 c Frozen peas, defrosted
2 md Cloves garlic, minced	2 tb Lemon juice
1 1/2 c Arborio rice	2 tb Chopped fresh dill
4 c Chicken broth, combined with	1/4 c Finely chopped parsley
1 1 cup water, heated	Salt and pepper to taste
1 14 oz. can artichoke hearts,	1/4 c Grated Parmesan cheese

Instructions for Spring Risotto with Artichokes and Peas

1. 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. 2. 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.) 3. 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.) 4. Stir in the Parmesan just before serving. Data per serving: Calories......282 Carbohydrates.....49g Monounsaturated fat.....3g Protein........9g Sodium..........976mg Polyunsaturated fat.....1g Fat............6g Saturated fat......2g Cholesterol............8mg Submitted By CHERYL On SUN, 4 JUN 1995 225858 ~0700 (PDT) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ArtichokeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Butter	Chicken Broth	Dill	Garlic
Lemon	Olive Oil	Onion	Parmesan
Parsley	Rice

for flavor and categorization

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