🫙 From the Spice Rack
Spring Risotto with Artichokes and Peas
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 hear...
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Ingredients8 items
Ingredients
- 1tbsp butter
- 2tbsp olive oil
- 1cup finely chopped onion
- 2medium cloves garlic, minced
- 11/2 c arborio rice
- 4cup chicken broth, combined with
- 1cupwater, heated
- 114 oz. can artichoke hearts,
Directions
- 1
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 w
- 2
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
- 3
In a large nonstick skillet, heat the butter and oil over medium heat
- 4
Add the onion and garlic
- 5
saute until softened, about 5 minutes
- 6
Stir in the rice and cook, stirring 2 minutes
- 7
Slowly start to add the liquid, about a ladleful at a time
- 8
Cook, covered, over low heat, 10 minutes