Artichoke risotto
1 Servings
Ingredients
| Quantity | 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 |
Directions
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