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Risotto with Artichoke Hearts


  • 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


  1. Sautee garlic and onion sin California Olive Ranch extra virgin olive oil until softened. Add rice and saute until translucent.
  2. Add enough chicken broth to cover rice. Summer over medium heat until broth is almost completely absorbed. Continue to add broth about 1 cup at a time, and simmer until broth is absorbed and rice is tender. Add artichokes, peas, dill and lemon zest. Cook until heated through. Mix in Parmesan cheese and serve.

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