You are here: Home » Recipes » Risotto with Artichokes Risotto with Artichokes Recipe by Relish ContributorKitchen Tested Yield 8 servings Here's a great recipe to serve with a beef dish or serve as a meatless entree. PrintEmail Ingredients 1/2 cup finely chopped onion1 (14 1/2-ounce) can artichoke hearts, drained and sliced1 tablespoon minced garlic2 cups Arborio rice1/3 cup dry white wine or beef broth1 (14 1/2-ounce) can beef broth Salt and pepper to taste1/4 cup chopped parsley1/4 cup grated Parmesan cheese Instructions In a large skillet coated with nonstick cooking spray, saute onion several minutes or until it begins to soften. Add artichokes and garlic and continue cooking until onion is tender. Add rice, stir and cook until rice is opaque, 1 to 3 minutes. Add the wine and cook, stirring frequently, until liquid is completely absorbed, about 3 minutes. Heat the beef broth in the microwave until hot. Add 1/2 cup of the heated broth mixture, stirring frequently, until most of the liquid is absorbed, 3 to 5 minutes. Continue adding remaining broth, 1/2 cup at a time, letting liquid absorb after each addition, stirring constantly, and cooking until rice is tender and creamy, about 25 minutes. If you need more liquid, use water. When risotto is done, season to taste with salt and pepper. Add parsley and Parmesan cheese. Stir until well blended and serve immediately.