INGREDIENTS

INSTRUCTIONS

1. In a large nonstick skillet, heat the butter and oil over medium heat.
Add the onion and garlic; saute until softened, about 5 minutes. Stir in
the rice and cook, stirring 2 minutes.
2. Slowly start to add the liquid, about a ladleful at a time. Cook,
covered, over low heat, 10 minutes. Wait until the liquid has been absorbed
each time before adding the next ladleful. Repeat the cooking process,
covered, 10 minutes.  Uncover and stir in the artichokes and lemon peel.
Continue cooking, uncovered, adding the liquid slowly and stirring often.
The risotto should cook a total of about 30 minutes. (The finished risotto
should be creamy, with a little bite at the center of the rice.)
3. During the last few minutes of cooking time, stir in the peas, lemon
juice, dill, parsley and salt and pepper to taste. (Depending on the
saltiness of the broth used, the risotto may not need additional salt.)
4. Stir in the Parmesan just before serving.
Data per serving: Calories......282 Carbohydrates.....49g Monounsaturated
fat.....3g Protein........9g Sodium..........976mg Polyunsaturated
fat.....1g Fat............6g Saturated fat......2g
Cholesterol............8mg Submitted By CHERYL <FEATHERS@ESKIMO.COM> On
SUN, 4 JUN 1995 225858 ~0700 (PDT)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”