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Creamy Risotto With Artichokes And Parmesan

I grew up in NorCal, where artichokes reign supreme + can be found on nearly every menu (there's even a restaurant devoted entirely to artichokes). Anyway, this creamy risotto dish is divine!

Prep
Cook
Serves 2people
Ingredients
5 1/2
cups vegetable broth
1/2
cup dry white wine
1/2
cup Parmesan cheese
1 1/2
cup arborio rice (about 10 ounces)
8
baby artichokes, halved
1
cup finely chopped onion
2
tbsp extra-virgin olive oil
2
tbsp butter
Directions
1.
Simmer vegetable broth in a medium saucepan.
2.
Remove from heat and cover to keep warm.
3.
Melt 1 tablespoon butter with oil in heavy pot over medium-high heat.
4.
Add in the onion and sauté until golden, about 5 minutes. Add artichokes to pot, and add a dash of salt and pepper.
5.
Cover and cook until artichokes begin to brown, stirring often, about 8 minutes.
6.
Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute.
7.
Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Slowly add more broth, (about 1/2 cup at a time) and continue to stir often until the rice mixture is creamy (approximately 20 minutes).
8.
Remove from heat; stir in parmesan cheese and 1 tablespoon butter. Add salt and pepper to taste, serve piping hot!

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