Ingredients

• 8 oz.(227g.) medium grain rice
• 1 tablespoon butter
• 2 1/2-3 cups chicken broth
• 1 small onion, chopped
• 5 baby artichokes, trimmed and halved
• 1/4 cup dry white wine
• 1 garlic clove, minced
• 1/4 cup parmesan cheese, grated
• Salt and pepper to taste

How to make Artichoke Risotto directions

• 1

  Place artichokes in a large pot and steam until tender, about 10 minutes. When cool, cut the artichokes (you can use all of it) into pieces.

• 2

  Warm the chicken broth in a saucepan and simmer on low.

• 3

  In a large, heavy skillet, heat the olive oil on low and cook the garlic and onions until soft. Add rice and stir to coat. Slowly add the wine and cook until the liquid is absorbed, 1-2 minutes. Ladle 1 cup of the broth and, stirring constantly, cook until the broth is absorbed before adding more. Cook this way until all the liquid is absorbed and the rice is tender yet firm. Remove from heat.

• 4

  Stir in artichokes and cheese. Add salt and pepper to taste. Serve on warm dishes.