Risotto with Artichoke Hearts

Here's a tasty little side dish for your weekend dining pleasure, courtesy of Colorado Classique. For some reason, the combo of artichoke hearts, peas, and lemon makes me think spring.

(Warning: This makes six big portions. If you're cooking for two, I highly recommend cutting this recipe in half, unless you want to eat risotto until it comes out your ears.)

Saute 3 cloves chopped garlic and 1/2 chopped yellow onion in 2 tablespoons olive oil and 2 tablespoons butter until softened.

Add 2 cups dry Arborio rice and saute until translucent.

Add enough chicken broth to cover rice. Simmer over medium heat until broth is almost completely absorbed.

Continue to add broth, about 1 cup at a time (you'll use about 6 cups total for the recipe), and simmer until broth is absorbed and rice is tender.

Add 2 14-ounce cans artichoke hearts, drained and quartered; 2 cups frozen peas (thawed); 2 teaspoons chopped fresh dill; and the zest of one lemon. Cook until heated through.

Mix in 1 cup Parmesan cheese and serve.

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