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Artichoke Feta Risotto
Ingredients
  • ½ cup extra virgin Greek olive oil
  • 2 cups pearl onions peeled and whole
  • 2 scallions trimmed and chopped
  • 1 small white onion chopped
  • 2 garlic cloves minced
  • 1 cup risotto rice
  • 6 to 8 cups hot vegetable stock or broth
  • 10 artichoke hearts halved
  • ½ cup rose or white wine
  • Salt and pepper to taste
  • ½ cup fresh snipped dill
  • Grated zest of ½ lemon
  • 1 cup crumbled Greek feta or more to taste
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