Artichoke Risotto

Ingredients

  • 6 medium artichoke hearts, thinly sliced (you can use frozen)
  • 5 to 6 cups chicken broth and water, half of each
  • 3/4 cup dry white wine
  • 2 Shallots, finely chopped OR 1 small Onion finely chopped
  • 1 clove garlic finely chopped
  • 1 1/2 t oregano, leaves only, chopped, or 2 T fresh parsley, finely chopped
  • 3 T olive oil or 3 T butter or mix
  • 2 cupsArboriorice
  • salt and freshly ground pepper
  • 1 cup freshly grated Parmesan cheese, or half Parmesan half 1 cup freshly grated Parmesan cheese, or half Parmesan half
  • pecorino Cheese, plus extra to pass at table


Description

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