Artichoke and Parmesan Risotto

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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