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
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 36 (14%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 6.9mg||2 %|
|Sodium 75.7mg||3 %|
|Potassium 152.5mg||4 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 47.8g|
|Protein 5.2g||7 %|
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Calories per serving: 261
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