Artichoke Heart Mushroom Risotto

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4 Tbsp Butter, divided

4 cloves of garlic, diced and divided

1-1/2 cups uncooked arborio rice

3-1/2 cups chicken broth

2 Tbsp white wine, divided

8 Artichoke hearts, quartered

1-1/2 cups sliced crimini mushrooms

1/2 cup shaved fresh Parmesan Cheese

In a small skillet melt 2 Tbsp of butter on Medium high heat add diced garlic and cook for about 2 minutes. Add Mushrooms and let them saute for about 5 minutes, Add Artichoke hearts and 1 Tbsp of wine toss to coat. Turn heat down to low and let rest while you cook your rice.

In a large saute pan Melt 2 Tbsp butter over medium high heat.  Add last 2 Tbsp of Garlic and cook for about 2 minutes. Add rice and toss to coat with butter and garlic. Add 1 Tbsp of white wine and toss to coat once again. Add 1 cup of chicken broth and gently stir with a wooden spoon, letting it begin to simmer. When most of the chicken broth has evaporated, add another 1/2 cup. Repeat the process over the next 15-20 minutes until the rice has cooked to almost soft and creamy and liquid has evaporated.

Place risotto in a bowl and top with Artichoke hearts and Mushrooms mixture. Top with Parmesan Cheese and ENJOY!! 🙂

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4 thoughts on “Artichoke Heart Mushroom Risotto

  1. Pingback: Dine Decorate Design

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