Artichoke and Lemon Risotto
A creamy and rich rice dish with artichokes, garlic, lemon and fresh grated parmesan.
servings: 4
total time: 30 minutes
recipe by: Frankie
Ingredients
- 2 quarts vegetable broth
- 2 TBSP butter
- 2 cups arborio rice
- 3 cloves minced garlic
- 1/2 cup fresh grated parmesan
- 14 oz can artichoke hearts, chopped
- 1 TBSP lemon juice
- 2 tsp lemon zest
- salt & pepper
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Directions
- Heat up the vegetable broth in a saucepan and keep warm over low heat.
- In a separate large saucepan melt the butter over medium heat then add the rice and garlic and cook stirring occasionally about 3 minutes.
- Carefully pour in 1 cup of the broth and stir constantly until broth is absorbed. Continue adding broth until absorbed, about a ladle full at a time, until all the broth is used, about 25 minutes, stirring constantly during the entire cooking time. Rice should be creamy when finished cooking.
- Take the rice off the heat and stir in the parmesan, chopped artichokes, lemon juice and lemon zest. Add salt and pepper to taste.
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