Lemon Artichoke Risotto
Ingredients
- 2 (14-ounce) cans vegetable broth ⓘ
- 1 3/4 cups water ⓘ
- 1 teaspoon olive oil ⓘ
- 2 garlic cloves, minced ⓘ
- 1 1/2 cups Arborio rice or other short-grain rice ⓘ
- 1/2 cup dry white wine ⓘ
- 1 (14-ounce) can artichoke hearts, rinsed, drained, and coarsely chopped
- 1/4 cup (1 ounce) grated fresh Parmesan cheese ⓘ
- 1 teaspoon grated lemon rind ⓘ
Instructions
- Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat oil in a large saucepan over mediumhigh heat. Add garlic; saute 1 minute. Add rice; saute 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total). Remove from heat; stir in artichokes and remaining ingredients.
Nutrition & Diet Analysis (per serving)
521
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).