Photo: Howard Lee Puckett; Styling: Amy Burke
Hands-on Time
20 Mins
Total Time
1 Hour
Makes 4 servings

How to Make It

Step 1

Preheat oven to 425°. Melt butter in a Dutch oven over medium-high heat; add onion and garlic, and sauté 5 minutes. Add rice, and cook 2 minutes or until golden brown. Add wine, and cook 2 to 3 minutes or until wine is absorbed. Add chicken broth. Bring to a boil, cover, and transfer to oven. Bake 20 minutes.

Step 2

Remove rice from oven, and stir in artichokes and next 3 ingredients. Cover and bake 10 minutes. Remove from oven, and let stand 5 minutes. Stir in cheese and remaining ingredients. Serve immediately.

Ratings & Reviews

ruthannecope1's Review

September 21, 2011
I made this with chicken from a rotisserie chicken (regular flavor) and it was very good. I used reduced fat & sodium chicken broth and didn't think it needed more salt...maybe just a touch. It good and a nice light dinner.

labisson's Review

March 08, 2013
So yummy, I used a rotisserie chicken, too. The only problem I had was it too a lot longer to cook the rice. (I could only find short grain brown rice, this may be the problem)

HorseFLy's Review

September 02, 2011
This was a good start. It was kind of bland and I'm not sure I like the lemon flavor. I ended up adding a lot of salt. Consider adding a lot of flavor to your chicken when cooked and that will definitely influence how this turns out.

ewyancy's Review

October 21, 2011
Liked this recipe since it was the easiest way I've ever made risotto. Omitted the lemon but may add some next time. Added a salad and had a good meal. Definitely worth a try.