Home / Antipasti, Starters, & Snacks / Vegetarian / Lemon-Artichoke Risotto

Lemon-Artichoke Risotto


5 cups chicken broth
4 Tbsp butter
1 onion, finely chopped
2 cups Pastene Arborio Rice
⅓ cup white wine
1 14 oz can Pastene Quartered Artichoke Hearts, drained
grated peel of 1 lemon
2 tsp lemon juice
salt and pepper to taste
⅔ cup Pastene Grated Parmesan Cheese
⅓ cup flat leaf parsley, chopped
⅓ cup Pastene Pignoli (pine nuts), toasted


  • In a saucepan, bring the broth to a boil, cover and keep at a simmer.
  • In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring until softened, about 5 minutes. 
  • Add the rice and stir until lightly toasted, about 2 minutes.
  • Stir in the white wine, bring to a simmer.
  • Stir in 1 cup of broth, bring to a simmer and cook. Stir until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, ½ cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
  • In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter. Season with salt and pepper. Stir in the cheese, parsley and toasted pine nuts.

Product Used

Get our latest offers and promotions