Risotto With Spinach And Artichoke Hearts Recipe
This Risotto With Spinach And Artichoke Hearts recipe is good enough to surprise your family in a pleasant way. Stock up on Vegetable as you will want to make this Risotto With Spinach And Artichoke Hearts time and again. It is an Italian kitchen discovery, which is served as Main Dish across the world. I am sure both of us will be in agreement that this Risotto With Spinach And Artichoke Hearts is truly scrumptious.
Ingredients
3 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 package (10 ounces) frozen artichoke hearts
2 teaspoons olive or canola oil
3 green onions, including tops, sliced
1 clove garlic, minced
1 cup arborio, basmati, or long-grain white rice
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces spinach, rinsed, trimmed, and thinly sliced
3 tablespoons grated Parmesan cheese
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.
