Lemon Artichoke Risotto

recipe
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.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 8 Minutes
Cook: 23 Minutes

Nutritional 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

Ingredients

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

Preparation

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

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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