Spring Risotto with Artichokes & Peas
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
finely chopped |
|
| 2 | Cloves |
garlic
minced |
*
|
| 1 ½ | cups |
arborio (short-grain) rice
|
|
| 4 | cups |
chicken broth
combined with 1 cup water, heated |
|
| 14 | ounces |
artichoke hearts
drained and quartered |
|
| 1 | x |
lemon zest
grated |
*
|
| ½ | cup |
green peas
defrosted |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
olive oil
|
|
| 237 | ml |
onions
finely chopped |
|
| 2 | Cloves |
garlic
minced |
*
|
| 355 | ml |
arborio (short-grain) rice
|
|
| 946 | ml |
chicken broth
combined with 1 cup water, heated |
|
| 404.6 | ml/g |
artichoke hearts
drained and quartered |
|
| 1 | x |
lemon zest
grated |
*
|
| 118 | ml |
green peas
defrosted |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 59 | ml |
parsley leaves
finely chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
In a large nonstick skillet, heat the butter and oil over medium heat. Add the onion and garlic; sauté until softened, about 5 minutes. Stir in the rice and cook, stirring 2 minutes.
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.)
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.)
Stir in the Parmesan just before serving.
