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Lemon Artichoke Risotto

Prep time 8 mins
Cook time 23 mins
Yield 5 servings (serving size: 1 cup)
The microplane grater is a favorite tool in the Test Kitchens. Use it to quickly grate lemon, lime, or orange rind without picking up the bitter white pith underneath.


  • 2 (14-ounce) cans vegetable broth
  • 1 3/4 cups water
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice or other short-grain rice
  • 1/2 cup dry white wine
  • 1 (14-ounce) can artichoke hearts, rinsed, drained, and coarsely chopped
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon crushed red pepper

Nutrition Information

  • calories 156
  • fat 2.7 g
  • satfat 0.8 g
  • protein 6.0 g
  • carbohydrate 27.7 g
  • cholesterol 4 mg
  • iron 1.0 mg
  • sodium 800 mg
  • caloriesfromfat 15 %
  • fiber 0.4 g
  • calcium 49 mg

How to Make It

  1. Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. Heat oil in a large saucepan over mediumhigh heat. Add garlic; sauté 1 minute. Add rice; sauté 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total). Remove from heat; stir in artichokes and remaining ingredients.

Oxmoor House Healthy Eating Collection