Lemon Artichoke Risotto

Ingredients

• 1.5 cups arborio rice 
• 14 ounce artichoke hearts rinsed drained coarsely chopped canned
• 0.3 teaspoon pepper red crushed
• 0.5 cup cooking wine dry white
• 2  garlic cloves minced
• 1 teaspoon lemon rind grated
• 1 teaspoon olive oil 
• 1 ounce parmesan cheese fresh grated
• 28 ounce vegetable broth canned
• 1.8 cups water 

Equipment

• sauce pan

Directions

1. Bring broth and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over mediumhigh heat.
3. Add garlic; saut 1 minute.
4. Add rice; saut 1 minute. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
5. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 17 minutes total).
6. Remove from heat; stir in artichokes and remaining ingredients.