artichoke risotto
- Categories
- Risotto
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 | Globe artichokes |
| 2 tablespoons | Butter |
| 1 | Lemon |
| 2 tablespoons | Olive oil |
| 1 | Portobello mushroom; stemles |
| 2½ cup | Chicken broth; or other |
| 1 small | Onion; minced |
| 1 cup | Dry white wine |
| 2 | Garlic cloves; minced |
| Salt and pepper; to taste | |
| 1 cup | Arborio rice |
| ½ cup | Parmesan cheese; grated |
| 1 tablespoon | Parsley; minced |
Recipe by: Diana Foss Juice ½ lemon into a small bowl and add enough wate to cover the articho Cut the mushroom in quarters. Slice the mushrooms very very thinly. I Stir in reserved artichokes, sliced mushrooms and parsley.
Microwave 1
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