Barbara Kafka

Artichoke Lemon Risotto


This can be used as a model for risotti using two cups of rice. I think it is excellent. It can also be made vegetarian if vegetable broth is used.

6 tablespoons olive oil

1 cup minced onion, about 8 ounces by weight (two small)

2 cups arborio rice

6 cups of chicken or vegetable broth

1 can each of artichoke bottoms and hearts, well rinsed and cut into
1/4-inch slices

Zest and juice of 2 ripe lemons

1 tablespoon kosher salt


Stir onions and olive oil in a thirteen- or fourteen-inch microwaveable dish. Microwave uncovered in a 1,200 to 1,400 watt oven for three minutes. Without removing dish from oven, stir in the rice. Cook for three minutes. 

Pour in the broth and stir. Cook for twelve minutes. Stir in the artichoke pieces and cook for six minutes. Stir in the lemon zest and juice; cook two minutes. 

Remove from oven; taste and stir in salt as given or more if broth had no salt.

Serves six to eight as a first course or six as a main course,

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