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Artichoke and Parmesan Risotto
- 5 1/2 cups (or more) low-salt chicken broth
- 2 tablespoons (1/4 stick) butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onion
- 8 baby artichokes, trimmed, halved
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cup dry white wine
- 1/2 cup finely grated Parmesan cheese
Directions:View on Bon Appetit
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