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Lemon Artichoke Risotto

Lemon Artichoke Risotto

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.

Oxmoor House JANUARY 2005

  • Yield: 5 servings (serving size: 1 cup)
  • Cook time:23 Minutes
  • Prep time:8 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 2.7g
  • Saturated fat: 0.8g
  • Protein: 6.0g
  • Carbohydrate: 27.7g
  • Cholesterol: 4mg
  • Iron: 1.0mg
  • Sodium: 800mg
  • Calories from fat: 15%
  • Fiber: 0.4g
  • Calcium: 49mg
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Lemon Artichoke Risotto recipe

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