Chicken, artichoke, lemon and rosemary risotto

Name: Chicken, artichoke, lemon and rosemary risotto
Ingredients: 8-10 cups chicken stock; 4 shallots or 1 onion, very finely chopped; 2 celery stalks, very finely chopped; 3 T olive oil; 2 cups arborio or carnaroli rice; 1/2 cup dry white wine; Zest of 1 lemon; 1/4 cup fresh lemon juice; 4 T finely chopped rosemary; 1 cup leftover roast chicken; 1 6 ounce package Monterrey Farms grilled artichoke hearts, diced; 2 T cold butter, cut into 8 chunks; 1/2 cup grated good quality parmesan, (preferably parmigiano-reggiano) plus more to pass; Salt; pepper

somethingnewfordinner.com

A flavorful and light risotto that is a great way to use leftover roast chicken. Or skip the chicken and artichokes altogether and make this risotto with just lemon and rosemary for a tasty side dish.

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Ingredients

8-10 cups chicken stock
4 shallots or 1 onion, very finely chopped
2 celery stalks, very finely chopped
3 T olive oil
2 cups arborio or carnaroli rice
1/2 cup dry white wine
Zest of 1 lemon
1/4 cup fresh lemon juice
4 T finely chopped rosemary
1 cup leftover roast chicken
1 6 ounce package Monterrey Farms grilled artichoke hearts, diced
2 T cold butter, cut into 8 chunks
1/2 cup grated good quality parmesan, (preferably parmigiano-reggiano) plus more to pass
Salt
pepper