Try this Spring Risotto with Artichokes and Peas recipe, or contribute your own.

Still searching for what to cook ?

Name: Spring Risotto with Artichokes and Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Butter; 1 1 cup water, heated; 1 c Onion finely chopped; 1 14 oz. can artichoke hearts,; 2 tb Chopped fresh dill; 4 c Chicken broth, combined with; 2 tb olive oil; Grated peel of one lemon; 1 1/2 c Arborio rice; 1/4 c Grated Parmesan cheese; salt and pepper to taste; 2 md Garlic minced; Drained and quartered; 1/2 c Frozen peas, defrosted; 2 tb Lemon juice; 1/4 c Finely chopped parsley

Find the most delicious recipes here

INGREDIENTS

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

Servings

INSTRUCTIONS

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)

NOTES

Alert editor

Spring Risotto with Artichokes and Peas

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

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 <FEATHERS@ESKIMO.COM> On  SUN, 4 JUN 1995 225858 ~0700 (PDT)

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (128g)
Recipe Makes: 6 Servings

Calories: 261
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 261

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe