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Lemon-Artichoke Risotto

Rachael Ray Every Day
  • 0 minutes
  • Serves 4

INGREDIENTS

1 1/4 cups

Artichoke hearts, canned

1/3 cup

Flat-leaf parsley

1

Onion

1

Peel of 1 lemon plus

2 cups

Chicken broth

2 cups

Arborio rice

1

Salt and pepper

1/3 cup

Walnuts, toasted and chopped

4 tbsp

Butter

2/3 cup

Parmesan cheese, grated