Preparation time
10 minutes
Total time
60 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
410 kcal
Carbohydrates
68 g
Fat
10 g
Protein
8 g
Ingredients
1 cup rice
1 can artichokes
1 lemon (juice and zest)
4 cups chicken broth
2 tbsp butter
2 tbsp olive oil
Salt and pepper to taste
1 tsp oregano
Instructions
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1. Heat chicken broth in a separate saucepan and keep warm.
2. Heat olive oil and melt butter in a large pan.
3. Add rice and toast for a couple of minutes, stirring frequently.
4. Add warm chicken broth one ladle at a time, allowing rice to absorb liquid before adding more, stirring continuously.
5. Drain and chop artichokes; add to the risotto with lemon juice, zest, and oregano.
6. Cook until rice is tender and creamy.
7. Season with salt and pepper, and serve.