Artichoke Risotto

Ingredients

• 2 Tablespoons olive oil
• 1 Tablespoon butter
• 1 small onion, diced
• 2 cups risotto rice, uncooked
• 1/4 cup milk
• 1/4 cup apple juice
• 6 cups vegetable stock
• 1 (6 1/2 ounce) jars marinated artichoke hearts, drained, liquid reserved
• 2 garlic cloves, minced

Directions

1. Heat oil and butter in a large saucepan over medium heat. Saute half of the onion until tender.
2. Add risotto and cook until light brown, stirring frequently.
3. Pour in milk and apple juice. Once absorbed, gradually pour in vegetable stock, half a cup at a time until absorbed. Reserve about 1/4 cup of stock.
4. Cover and cook for 20 minutes or until rice is tender.
5. In another saucepan over medium heat, add marinated artichoke heart, the remainder of the vegetable stock and the other half of the onion. Stir in garlic and saute for about 5 minutes.
6. Remove rice and artichokes from heat and mix all together. Serve immediately.