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Meg from Ottawa
Italian risotto with artichoke hearts
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Ingredients
Directions
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Pour off the artichoke hearts.
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Halve the artichoke hearts, drain them well in a colander and pat dry with kitchen paper.
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Heat the olive oil in a frying pan and fry the artichoke hearts around light brown.
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Put them on a plate.
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Stir the risotto rice through the remaining shortening and cook until the granules shine.
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Add half of the stock.
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Boil the rice without the lid until soft and smooth in 18 minutes.
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Add the rest of the stock during the cooking process for a dash.
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Stir in the peas and half of the Parmesan cheese and continue to heat until the peas are thawed and warm.
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Serve the risotto with the artichoke hearts on it.
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Sprinkle the remaining cheese over it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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