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Ingredients

• 1 - 8 oz can Artichoke Hearts (Not marinated); Drained - Reserve Liquid
• 1 Tb Olive oil
• 2 TB unsalted Butter; divided
• 1 clove of garlic; fine minced
• 1 bunch scallions; sliced; white and light green parts
• 1 cup Arborio Rice
• 1/4 cup Pinot Grigio
• 2 3/4 -3 1/2 cups Chicken stock (Or Vegetable)
• Salt and Green Pepper to taste
• Zest of 1/2 Lemon
• 1/2 cup Asiago d allevo; plus extra for serving
• Thyme springs and or Lemon Slices for garnish

Description

Risotto With Artichoke Hearts.I Woke Up This Morning With The 'I Feel Like Chicken Tonight, Chicken Tonight' Song Going Through My Head. For The Life Of Me, I Cannot Remember What Product That Littl..

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