Artichokes risotto

Preparation:

Preparation: In a casserole, fry the onion in a little dietary oil; when it is golden, add the rice, stirring until it is soaked in the sauce. Add the broth and bring to half cooking. In the meantime, defrost the artichokes, chop them up and add them to the rice. Finish cooking. Before serving, add the chopped parsley and sprinkle with Parmesan.