Risotto Recipe   Preparation Time10 MinCooking Time45 Min Ready
In55 MinDifficulty LevelEasy Health IndexAverageServings6
DishMain Ingredient    Olive oil6 Tablespoon  Chopped onions1
Cup (16 tbs)  Short grain italian rice1 1⁄2 Cup (24 tbs) (Raw)
 Dry vermouth1⁄2 Cup (8 tbs)  Garlic2 Clove (10 gm), minced
 Basil1⁄2 Teaspoon  Canned chicken broth36 Ounce (4 1/2 Cups)
 Canned artichoke hearts12 Ounce, drained (2 Jars, 6 Ounce Each)
 Grated parmesan cheese3⁄4 Cup (12 tbs)  Chopped fresh parsley1
Tablespoon  Nutrition Facts  Serving size  Calories 492 Calories
from Fat 185  % Daily Value*  Total Fat 21 g32.2%  Saturated Fat
5.2 g26%  Trans Fat 0 g  Cholesterol 13.7 mg4.6%  Sodium 347.8
mg14.5%  Total Carbohydrates 60 g19.9%  Dietary Fiber 5.3 g21.3%
Sugars 2.3 g  Protein 16 g31.3%  Vitamin A 6.2% Vitamin C 20.9%
Calcium 22.2% Iron 23.2%  *Based on a 2000 Calorie diet   1.
Heat oil in 5-quart Dutch Oven over medium heat; saute onions
until translucent; add rice; toss in oil until grains turn
white; add vermouth;