The fun thing about risottos is that you can make up your own with whatever you have on hand. For this recipe, I used canned artichokes. Give them a good rinse and pat dry before using them.
5 cups of chicken stock, low sodium
2 tbsp of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 red bell pepper, chopped
1 cup of Arborio rice
1 1/2 cups of chopped Artichokes
zest of one lemon
1 tbsp of butter
1/2 cup of freshly grated Parmesan cheese
salt and pepper
Step 1: In a large pot, add the chicken stock and let it come to a simmer. Let rest on simmer.
Step 2: In a large, deep frying pan, add the olive oil and let it heat up. Add the onion and season with salt and pepper. Saute for a few minutes then add the garlic, mix around and saute.
Step 3: After a few minutes of sauteing the onions and garlic, add the red pepper and mix; saute for another minute or two.
Step 4: Add the rice, mix altogether and saute for 5 minutes, stirring as needed.
Step 5: Add a ladle full of chicken stock in at a time. After each add, stir in stock into the rice. Once absorbed, add another ladle of chicken stock.
Step 6: Once you've add half the chicken stock, add the artichokes. Keep adding the chicken stock until the rice is tender and creamy.
Step 7: Once the the rice is cooked, add the butter and lemon zest; mix together then add the Parmesan cheese.