Spring Risotto with Artichokes and Peas

1 tb Butter

2 tb Olive oil

1 c Finely chopped onion

2 md Cloves garlic, minced

1 1/2 c Arborio rice

4 c Chicken broth, combined with

1 cup water, heated

1 14 oz. can artichoke hearts,

Drained and quartered Grated peel of one lemon 1/2 c Frozen peas, defrosted

2 tb Lemon juice

2 tb Chopped fresh dill

1/4 c Finely chopped parsley

Salt and pepper to taste 1/4 c Grated Parmesan cheese

1. In a large nonstick skillet, heat the butter and oil over medium heat.

Add the onion and garlic; saute until softened, about 5 minutes. Stir in the rice and cook, stirring 2 minutes. 2. Slowly start to add the liquid, about a ladleful at a time. Cook,

covered, over low heat, 10 minutes. Wait until the liquid has been absorbed each time before adding the next ladleful. Repeat the cooking process, covered, 10 minutes. Uncover and stir in the artichokes and lemon peel. Continue cooking, uncovered, adding the liquid slowly and stirring often. The risotto should cook a total of about 30 minutes. (The finished risotto should be creamy, with a little bite at the center of the rice.) 3. During the last few minutes of cooking time, stir in the peas, lemon

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.