Lemon-Artichoke Risotto


  • 2 cups chicken broth
  • 4 tablespoons butter
  • 1 onion, finely chopped
  • 2 cups arborio rice
  • 1 1/4 cups drained chopped canned artichoke hearts
  • Grated peel of 1 lemon plus 2 teaspoons lemon juice
  • Salt and pepper
  • 2/3 cup grated parmesan cheese
  • 1/3 cup chopped flat-leaf parsley
  • 1/3 cup walnuts, toasted and chopped

  1. In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer.

  2. In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.

  3. Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.

  4. In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter; season with salt and pepper. Stir in the cheese, parsley and walnuts.

Original Recipe

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