Risotto With Spinach And Artichoke Hearts Recipe
Ingredients
| 3 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth | ||
| Frozen artichoke hearts package | 1 | |
| 2 teaspoons olive or canola oil | ||
| 3 green onions, including tops, sliced | ||
| Garlic | 1 Clove (5gm), minced | |
| 1 cup arborio, basmati, or long-grain white rice | ||
| Dried oregano | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Spinach | 4 Ounce, thinly sliced | |
| Parmesan cheese | 3 Tablespoon, grated | |
Directions
1 ln a medium-size saucepan, bring the stock to a boil over moderate heat.
Lower the heat, add the artichoke hearts, cover, and simmer for about 1 0 minutes or until tender.
With a slotted spoon, transferthe artichoke hearts to a bowl and cover to keep warm.
2 Meanwhile, ina 12 inch nonstick skillet, heattheoil over moderate heat.
Add the green onions, garlic, and rice and cook, stirring, for 3 minutes or until the garlic is golden.
Stir in the oregano, salt, and pepper.
Usinga ladle, add about 1/2 cup of the simmering stock and cook, stirring frequently, until most of the liquid has been absorbed.
Continue adding the hot stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and most of the stock has been absorbed.
3 Stir in the artichoke hearts and spinach and cook, stirring constantly, for 3 minutes or until the spinach is wilted.
Spoon onto individual serving plates and top each serving with some of the cheese.
Lower the heat, add the artichoke hearts, cover, and simmer for about 1 0 minutes or until tender.
With a slotted spoon, transferthe artichoke hearts to a bowl and cover to keep warm.
2 Meanwhile, ina 12 inch nonstick skillet, heattheoil over moderate heat.
Add the green onions, garlic, and rice and cook, stirring, for 3 minutes or until the garlic is golden.
Stir in the oregano, salt, and pepper.
Usinga ladle, add about 1/2 cup of the simmering stock and cook, stirring frequently, until most of the liquid has been absorbed.
Continue adding the hot stock to the skillet, 1/2 cup at a time, keeping the liquid at a simmerand stirring frequently, for about 20 minutes or until the rice is tender and most of the stock has been absorbed.
3 Stir in the artichoke hearts and spinach and cook, stirring constantly, for 3 minutes or until the spinach is wilted.
Spoon onto individual serving plates and top each serving with some of the cheese.
Chef
