vegetarian lemon artichoke risotto

By Nancy Wekselbaum
vegetarian lemon artichoke risotto

ingredients

  • 1 quart vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1½ cups arborio rice
  • 1 cup dry white wine
  • 1 jar THE GRACIOUS GOURMET LEMON ARTICHOKE PESTO
  • ¾ cup grated parmesan cheese

instructions

  1. Heat broth in medium saucepan over low heat; bring to a simmer.
  2. Heat oil in 3 –4 quart saucepan over medium heat. Add onion and garlic to oil; cook 2 minutes, stirring frequently.
  3. Add rice to onions, cook, stirring, 5 minutes. Add wine to rice; cook 1 – 2 minutes, or until wine is absorbed, stirring constantly. Add a ladleful of broth, stirring frequently, adding more as broth is absorbed.
  4. Continue adding broth and cooking, stirring often, until rice is al dente, 20 to 25 minutes.
  5. Stir in THE GRACIOUS GOURMET LEMON ARTICHOKE PESTO; heat through.
  6. Remove from heat. Stir in parmesan cheese. Serve immediately.
Posted in main course