Ingredients
| 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 |
Directions
- 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.
