Name: Artichoke and Parmesan Risotto
Yield: 6 to 8 side-dish or 4 main-course Servings
Ingredients: 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

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