Risotto with Artichoke Hearts | California Olive Ranch
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Ingredients
- 3 cloved garlic, chopped
- 1/2 yellow onion, chopped
- 4 Tbl California Olive Ranch extra virgin olive oil
- 2 cups dry Arborio rice
- 6 cups chicken broth
- 2 14oz cans artichoke hearts, drained and quartered
- 2 cups frozen peas, thawed
- 2 Tsp chopped fresh dill
- zest of 1 lemon
- 1 cup Parmesan cheese
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