Toast the pine nuts till golden brown in a small pan on the stove over low heat, this brings out the flavor. Set aside.
Heat the Chicken stock in a large covered pot or dutch oven on the stove until simmering. Reserve 1 cup of hot chicken stock, set aside.
In a large heavy cast iron pan or Dutch oven, place the Village Harvest Arborio rice and 4 cups of the hot chicken stock, salt and pepper. Mix to combine. Cover with lid or 2 layers of foil wrapped tightly around the cast iron pan, and bake in the oven for 45 minutes.
Remove from the oven, add the remaining 1 cup of chicken stock, the grated parmesan cheese, wine, butter, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
Add the artichokes and toasted pine nuts and toss until heated through. Serve warm and garnish with finely diced chives and more parmesan cheese.
This post is sponsored by Village Harvest. All Opinions are my own.