Ingredients
- 2 garlic (cloves)
- 4 c chicken broth
- 14 oz artichoke hearts
- 1 cup water
- 1 1/2 c arborio rice
- 1 c onion (finely chopped)
- 1/2 c peas (frozen)
- 2 tb lemon juice
- 2 tb olive oil
- 1/4 c parmesan cheese (grated)
- 1 tb butter
- 2 tb dill (chopped fresh)
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.
