artichoke-and-parmesan-risotto-241892.json

{
    "directions": [
        "Bring broth to simmer in saucepan.Remove from heat. Cover; keep warm.",
        "Melt 1 tablespoon butter with oil in heavy pot over medium-high heat. Add onion; saut\u00e9 until soft and golden, about 5 minutes. Pat artichokes dry and add to pot. Sprinkle with salt and pepper. Cover and cook until artichokes begin to brown, stirring often, about 8 minutes. Add rice; stir 2 minutes. Add wine; stir until absorbed, about 1 minute. Add 1 1/2 cups warm broth; cook until absorbed, stirring often, about 5 minutes. Add more broth, 1/2 cupful at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is just tender and mixture is creamy, about 20 minutes longer. Remove from heat; stir in cheese and 1 tablespoon butter. Season with salt and pepper. Transfer to bowl and serve."
    ],
    "ingredients": [
        "5 1/2 cups (or more) low-salt chicken broth",
        "2 tablespoons butter, divided",
        "2 tablespoons extra-virgin olive oil",
        "1 cup finely chopped onion",
        "8 baby artichokes, trimmed, halved",
        "1 1/2 cups arborio rice (about 10 ounces)",
        "1/2 cup dry white wine",
        "1/2 cup finely grated Parmesan cheese"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Kid-Friendly",
        "High Fiber",
        "Dinner",
        "Parmesan",
        "Artichoke",
        "Spring",
        "Summer",
        "Simmer",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Artichoke and Parmesan Risotto",
    "url": "http://www.epicurious.com/recipes/food/views/artichoke-and-parmesan-risotto-241892"
}