Spring Risotto With Artichokes & Peas
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Spring Risotto With Artichokes & Peas
  Risotto    Peas    Rice  
Last updated 6/12/2012 1:24:37 AM. Recipe ID 58232. Report a problem with this recipe.
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      Title: Spring risotto with artichokes & peas
 Categories: Rice
      Yield: 6 Servings
      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

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Recipe ID 58232 (Apr 03, 2005)

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