Ingredients
- 2 garlic (cloves)
- 950 ml chicken broth
- 280 gr artichoke hearts
- 240 ml water
- 180 gr arborio rice
- 120 gr onion (finely chopped)
- 100 gr peas (frozen)
- 30 ml lemon juice
- 30 ml olive oil
- 20 gr parmesan cheese (grated)
- 14 gr butter
- 9 gr 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.
