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Risotto With Mushrooms And Artichoke Hearts

Risotto With Mushrooms And Artichoke Hearts is an eat-lf mailing list meats rice recipe made with Mild Defatted Chicken Broth, Pancetta, Olive Oil, Onion, and Lemon Zest. Serves 2. Keep it handy for the next time you cook it.

Ingredients

• 2 1/2 cup
• 1/2 oz
• 1/2 tsp
• 1/4 cup
• 1/3 tsp
• 1/4 tsp
• 4 oz
• 1/4 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Heat the broth in a sauce pan to the boiling point. Add the artichokes and ginger. Reduce the heat to keep the broth warm.

2. 2

   Add the onion and cook for about 2 minutes or until the onion begins to turn translucent.

3. 3

   Add the herbs, salt and pepper and lemon zest.

4. 4

   Stir well to warm and combine.

5. 5

   Add the mushrooms and bell pepper and cook for 1 minute.

6. 6

   Add the rice and stir to both combine and coat the rice with the mixture.

7. 7

   Add the artichokes and about 1/2 cup of the broth to the pan; stir and cook.

8. 8

   Continue to add broth 1/2-cup at a time, stirring and cooking until the rice is cooked. (15 to 18 minutes.)

9. 9

   Cals: 314, 14% from fat. 5g fat, 5g fiber.

10. 10

    "Creamy rice with a hint of ham and vegetables"