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Artichoke Risotto with Taleggio Cheese
- 4 cups chicken broth
- 1 cup arborio rice
- 1/2 cup minced onion
- 1/2 cup white wine
- 2 tablespoons butter
- 1 cup frozen artichoke hearts, thawed
- 1/2 cup diced Taleggio cheese
- Fresh ground pepper
Directions:View on Framed Cooks
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