New Year's Resolution

I have Every Day with Rachael Ray and The Food Network magazines delivered. I love looking through them and dog-ear the tasty recipes, but I am so bad about actually making them! I usually have a craving for something and then use AllRecipes to hunt for the right recipe. My resolution for 2011 is to make at least one recipe a week from my magazines! Last night I made Rosemary Chicken Kebabs with Lemon-Artichoke Risotto from Rachael's magazine. It was my first attempt at risotto, because I honestly thought it was a pain to make, constantly stirring in more liquid, etc, but it's the easiest thing ever! Since Frank is on a huge 'leafy green' kick, I wilted kale into the risotto and decided to omit the walnuts because I just didn't feel like them. Both dishes were yum-o!





Lemon-Artichoke Risotto:
(care of Every Day with Rachael Ray)

2 cups chicken broth
4 tablespoons of butter (I only used about 2)
1 onion (since Frank isn't a huge onion fan, I used a large shallot which is more mild)
2 cups arborio rice
1 1/4 cups drained, chopped canned artichoke hearts (I just threw in a whole can of quartered artichoke hearts and didn't measure)
Grated Peel of 1 lemon plus 2 teaspoons lemon juice
Salt & Pepper
2/3 cup grated parm cheese
1/3 cups chopped flat-leaf parsley (I substituted kale)
1/3 cups walnuts, toasted and chopped (I omitted)

1. In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer.
2. In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.
3. Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 3 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.
4. In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice, and the remaining 2 tablespoons of butter; season with salt & pepper. Stir in the cheese, parsley, and walnuts.