LEMON ARTICHOKE RISOTTO

LEMON ARTICHOKE RISOTTO image

Yield 5

Number Of Ingredients 10

Previous Next

2 (14-ounce) cans vegetable broth
1 3/4 cups water
1 teaspoon olive oil
2 garlic cloves, minced
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup dry white wine
1 (14-ounce) can artichoke hearts, rinsed, drained, and coarsely chopped
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon grated lemon rind
1/4 teaspoon crushed red pepper

Steps:

1) Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2) Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total). Remove from heat; stir in artichokes and remaining ingredients.