Spring risotto with artichokes & peas
Yield: 6 Servings
Ingredients:
- 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
Instructions:
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. Data per serving: Calories......282 Carbohydrates.....49g Monounsaturated fat.....3g Protein........9g Sodium..........976mg Polyunsaturated fat.....1g Fat............6g Saturated fat......2g Cholesterol............8mg Submitted By CHERYL
