Artichoke and Parmesan Risotto

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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