Artichoke And Pea Risotto

• 2 None vegetable boulion cubes
• 1 tbsp olive oil
• 3 tbsp butter
• 1 None medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup arborio rice
• 1/2 tsp ground turmeric
• 1/4 tsp chili flakes
• 1 tsp grated lemon zest
• 1/2 cup Parmesan cheese, grated
• 1 14 oz can artichoke hearts, drained, halved
• 1 cup frozen peas, thawed

1. Crumble stock cubes into a medium saucepan. Add 4 cups water and bring to a boil. Reduce heat and hold at a simmer. Heat oil and butter in a large heavy-based saucepan over moderate heat. Add onion and garlic, stir for 5 mins or until soft. Add rice, stir for 1 min. Reduce heat to medium-low. Stir in turmeric and chili flakes.
2. Add a ladleful of hot stock to rice mixture, stir until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender).
3. Stir lemon zest, Parmesan, artichokes and peas into risotto. Cook and stir for 1-2 mins or until heated. Serve.

vegetable boulion, olive oil, butter, onion, garlic, arborio rice, ground turmeric, chili flakes, lemon zest, parmesan cheese, hearts, frozen peas

Taken from recipes-plus.com/api/v2.0/recipes/22632 (may not work)