Spring Risotto with Artichokes and Peas
| Yield: | 6 Servings |
| Categories: |
| 1 | tb | Butter |
| 2 | tb | Olive oil |
| 1 | c | Finely chopped onion |
| 2 | md | Cloves garlic, minced |
| 1 1/2 | c | Arborio rice |
| 4 | c | Chicken broth, combined with |
| 1 cup water, heated | ||
| 1 | 14 oz. can artichoke hearts, | |
| Drained and quartered | ||
| Grated peel of one lemon | ||
| 1/2 | c | Frozen peas, defrosted |
| 2 | tb | Lemon juice |
| 2 | tb | Chopped fresh dill |
| 1/4 | c | Finely chopped parsley |
| Salt and pepper to taste | ||
| 1/4 | c | Grated Parmesan cheese |
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