Categories: Rice 
      Yield: 6 servings 
  
      1 tb Butter 
      2 tb Olive oil 
      1 c  Finely chopped onion 
      2 md Cloves garlic, minced 
  1 1/2 c  Arborio rice 
      4 c  Chicken broth, combined with 
           1 cup water, heated 
      1    14 oz. can artichoke hearts, 
           Drained and quartered 
           Grated peel of one lemon 
    1/2 c  Frozen peas, defrosted 
      2 tb Lemon juice 
      2 tb Chopped fresh dill 
    1/4 c  Finely chopped parsley 
           Salt and pepper to taste 
    1/4 c  Grated Parmesan cheese 
  
  1. In a large nonstick skillet, heat the butter and oil over medium heat. 
  Add the onion and garlic; saute until softened, about 5 minutes.  Stir in 
  the rice and cook, stirring 2 minutes. 
  2. Slowly start to add the liquid, about a ladleful at a time.  Cook, 
  covered, over low heat, 10 minutes.  Wait until the liquid has been 
  absorbed each time before adding the next ladleful.  Repeat the cooking 
  process, covered, 10 minutes.  Uncover and stir in the artichokes and 
  lemon peel.  Continue cooking, uncovered, adding the liquid slowly and 
  stirring often.  The risotto should cook a total of about 30 minutes. 
  (The finished risotto should be creamy, with a little bite at the center 
  of the rice.) 
  3. During the last few minutes of cooking time, stir in the peas, lemon 
  juice, dill, parsley and salt and pepper to taste.  (Depending on the 
  saltiness of the broth used, the risotto may not need additional salt.) 
  4. Stir in the Parmesan just before serving.