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Artichoke and Lemon Risotto

A creamy and rich rice dish with artichokes, garlic, lemon and fresh grated parmesan.
Artichoke and Lemon Risotto

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


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


1. Heat up the vegetable broth in a saucepan and keep warm over low heat.

2. In a separate large saucepan melt the butter over medium heat then add the rice and garlic and cook stirring occasionally about 3 minutes.

3. 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.

4. 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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Artichoke and Lemon Risotto

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