This is a great twist on a plain risotto. The key to getting the creaminess is to add the liquid bit by bit rather than all at once — maybe half a cup at a time.
2 Tbsp. olive oil, divided
1 small onion, diced
2 garlic cloves, minced
8 canned artichoke hearts, gently rinsed and thinly sliced
1 cup water, divided
3 cups vegetable broth
1 1/2 cups arborio rice
1 1/2 cups white wine
1/2 cup grated Parmesan cheese
1/3 cup chopped nuts (hazelnuts or walnuts)
2 Tbsp. chopped fresh parsley
Heat 1 Tbsp. olive oil in large saucepan. Add onion and saute until soft. Add garlic and saute about a minute longer. Add artichokes along with 1/2 cup water and a pinch of salt and pepper. Cook until liquid evaporates, about 15 minutes.
Meanwhile, combine vegetable broth with the remaining 1/2 cup water and bring to a gentle simmer.
When artichoke liquid has evaporated, add remaining 1 Tbsp. olive oil and rice. Cook and stir constantly a few minutes until rice is translucent. Add the wine and stir until liquid has disappeared. Add enough broth to cover and as the liquid disappears, keep adding the broth, little by little.
The risotto is done when the rice is tender but firm, about 20 minutes. If broth runs out, use hot water. Just before it finishes cooking, add cheese, nuts, and parsley.
Garnish with a parsley sprig and serve with extra cheese at the table.