4 c. Vegetable Broth
2 c. Water
1 Onion, chopped
2 c. Arborio rice
1 1/4 c. artichoke hearts, drained and chopped
2 t. Lemon juice
zest of one lemon
1/3 c. Walnuts, toasted and chopped
1/3 c. flat-leaf Parsley, chopped
Salt and pepper, to taste
Preparation Method :
1. In a saucepan, bring the broth and water to a boil. Cover and keep at a simmer.
2. In a large saucepan, saute the onions in a bit of water until softened. Add the rice and stir until lightly toasted.
3. Stir in 1 cup of the broth mixture. Bring to a simmer and cook, stirring until the liquid is absorbed, 2-3 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 zest, and lemon juice. Season with salt and pepper. Stir in the parsley and walnuts. Serve and enjoy!
Source : Debbie in CA
