LEMON-ARTICHOKE RISOTTO

RECIPE FROM RACHAEL RAY MAG

2 cups chicken broth
4 tablespoons butter
1 onion, finely chopped
2 cups arborio rice
1 1/4 cups drained chopped canned artichoke hearts
Grated peel of 1 lemon plus 2 teaspoons lemon juice
Salt and pepper
2/3 cup grated parmesan cheese

In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer.

In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 4 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.

In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter; season with salt and pepper. Stir in the cheese and serve.