Artichoke Risotto With Lemon herb Pesto recipes

Ingredients

• 1 small bunch fresh basil (2 oz) (55 g) – leaves removed from stems
• 6 sprigs fresh Italian parsley – stems removed
• 1 large garlic clove – skinned and left whole
• 1 teaspoon finely grated lemon zest (use a microplane grater)
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt
• 1 lemon – juiced
• 3 large artichokes
• 3 1/2 cups spring water
• 3 cups vegetable stock
• 1/4 cup extra virgin olive oil
• 1 medium red onion – skinned, quartered and finely sliced
• 2 large garlic cloves – skinned and finely chopped
• 1 cup dry white wine
• 1 cup Carnaroli, Vialone Nano or Arborio rice
• 1/2 teaspoon sea salt
• ground black pepper
• 1 tablespoon cold, unsalted butter
• 1/3 cup freshly grated Reggiano Parmesan
• extra-virgin olive oil
• chives

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