Ingredients

5 1/2 cups (or more) low-salt chicken broth

2 tablespoons butter, divided

2 tablespoons extra-virgin olive oil

1 cup finely chopped onion

8 baby artichokes, trimmed, halved

1 1/2 cups arborio rice (about 10 ounces)

1/2 cup dry white wine

1/2 cup finely grated Parmesan cheese

Description

Cooking The Artichokes With The Rice Infuses The Risotto With The Flavor Of This Delicate Vegetable.

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