Name: Lemon Artichoke Risotto
Prep time: 8 min
Cook time: 23 min
Total time: 31 min
Yield: 5 servings (serving size: 1 cup)
Ingredients: 2 (14-ounce) cans vegetable broth; 1 ¾ cups water; 1 teaspoon olive oil; 2 garlic cloves, minced; 1 ½ cups Arborio rice or other short-grain rice; ½ cup dry white wine; 1 (14-ounce) can artichoke hearts, rinsed, drained, and coarsely chopped; ¼ cup (1 ounce) grated fresh Parmesan cheese; 1 teaspoon grated lemon rind; ¼ teaspoon crushed red pepper

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.

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Lemon Artichoke Risotto

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