Instructions: Heat the broth in a sauce pan to the boiling point. Add the artichokes and ginger. Reduce the heat to keep the broth warm.

In a heavy bottom sauce pan, lightly brown the pancetta, adding oil if pancetta is too lean. Add the onion and cook for about 2 minutes or until the onion begins to turn translucent. Add the herbs, salt and pepper and lemon zest. Stir well to warm and combine. Add the mushrooms and bell pepper and cook for 1 minute. Add the rice and stir to both combine and coat the rice with the mixture. Add the artichokes and about 1/2 cup of the broth to the pan; stir and cook. Continue to add broth 1/2-cup at a time, stirring and cooking until the rice is cooked. (15 to 18 minutes.)

Description: "Creamy rice with a hint of ham and vegetables"

NOTES : Instead of pancetta, flavor the broth with a small amount of ham soup base (a bouillon paste).

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