Artichoke Risotto with Lemon & Parsley

Artichoke Risotto with Lemon & Parsley
Photo by Scott Phillips

Ingredients

  • 5 to 6 cups homemade chicken broth (or equal parts low-salt canned broth and water); more as needed
  • Freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. minced fresh flat-leaf parsley
  • ¼ cup extra-virgin olive oil
  • 1-½ cups arborio rice
  • Sea salt or kosher salt
  • + 3 more ingredients
    • 4 large artichoke bottoms, trimmed and halved, in lemon water
    • 1-½ cups thinly sliced leeks (white and pale green parts only), rinsed well and drained
    • 1 large clove garlic, minced

Thinly slice each artichoke half. Return the slices to the lemon water. Heat 2 Tbs. of the olive oil in a heavy, wide-based pot (like a Dutch oven) over medium-low heat. Add the leeks and garlic and cook, stirring occasionally, until the leeks are soft, about 10 minutes. Drain the artichokes and ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network