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Lemon Artichoke Risotto




Source of Recipe


magazine






List of Ingredients



• 2 cups chicken broth
  
• 4 tablespoons butter
  
• 1 onion, finely chopped
  
• 2 cups arborio rice
  
• 1 1/2 up drained, chopped canned artichoke hearts
  
• grated peel of 1 lemon plus t teaspoons lemon juice
  
• salt and pepper
  
• 2/3 cup grated parmesan cheese
  
• 1/2 cup chopped flat-leaf parsley
  
• 1/3 cup walnuts, toasted and chopped
  






Instructions



1. In a saucepan, bring the broth and for cups water to a boil, cover and keep at a simmer.
   
2. In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
   
3. Stir in 1 cup of broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes.
   
4. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
   
5. In the last 3 minutes of cooking, add artichoke hearts, lemon peel, lemon juice, the remaining 2 tablespoons of butter, season with salt and pepper. Stir in the cheese, parsley and walnuts.