Artichoke risotto

Yield: 1 Servings

Measure Ingredient
2 \N Globe artichokes
2 tablespoons Butter
1 \N Lemon
2 tablespoons Olive oil
1 \N Portobello mushroom; stemles
2½ cup Chicken broth; or other
1 small Onion; minced
1 cup Dry white wine
2 \N Garlic cloves; minced
\N \N 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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