Artichoke Risotto

By goldens64

Ingredients

• 1 (32-ounce) carton chicken broth
• 2 tablespoons butter
• 1/4 cup minced shallots
• 1 cup Arborio rice
• 1/4 cup dry white wine
• 1/2 cup chopped artichoke hearts
• 1/4 cup shredded Parmesan cheese

Details

Servings 2
Adapted from pauladeenmagazine.com

Preparation

Step 1

In a medium saucepan, bring chicken broth to a boil; remove from heat, and keep warm.

In a large saucepan, melt butter over medium heat. Add shallot, and cook 2 to 3 minutes, stirring constantly. Add rice, and cook 2 to 3 minutes, or until lightly browned, stirring constantly. Stir in wine; cook until wine is absorbed, stirring constantly.

Reduce heat to medium-low. Add 1 cup warm chicken broth; cook stirring constantly until liquid is absorbed. Repeat procedure with remaining chicken broth, adding 1 cup at a time, allowing liquid to be absorbed after each addition, stirring constantly. Stir in artichoke hearts and cheese.

Makes 2 servings

Paula Deen