Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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