Artichoke Risotto

1.5 cup arborio rice
250gr frozen artichokes heart sliced
1lt vegetable broth
3 tbsp butter
2 tbsp olive oil
1 onion finely chopped
1 clove garlic finely chopped
5 black olives
Parmesan to taste

Heat 1 tbsp of butter and the olive oil and fry the onion and garlic until soft. Add the arborio rice and fry for a approximately 5 minutes, always stirring, so it doesn't burn. Add the vegetable broth, one ladle at a time, stirring well until all the liquid is absorbed. Before the last ladle of broth, add the slices of artichoke hearts, and the chopped black olives. Add the remaining broth and continue cooked until the rice is "al dente" (cooked, but still firm). Add the remaining butter and stir well, so it makes the rice shiny. Turn the heat off and cover the pan for around 10 minutes. Add parmesan to taste and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user GABICHAYTOR.