Spring Risotto With Artichokes And Peas

Ingredients

14 gr butter
30 ml olive oil
120 gr onion
2 garlic
180 gr arborio rice
950 ml chicken broth
240 ml water
280 gr artichoke hearts
100 gr peas
30 ml lemon juice
9 gr dill
20 gr parmesan cheese

Instructions

juice, dill, parsley and salt and pepper to taste. (Depending on the saltiness of the broth used, the risotto may not need additional salt.) 4. Stir in the Parmesan just before serving.