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Risotto With Spinach And Artichoke Hearts

Healthy.Eater's picture
Ingredients
  Chicken stock/Vegetable stock/low-sodium chicken broth 3 Cup (48 tbs)
  Frozen artichoke hearts 10 Ounce (1 Package)
  Olive oil/Canola oil 2 Teaspoon
  Green onions 3 , sliced (Including Tops)
  Garlic 1 Clove (5 gm), minced
  Arborio/Basmati/long-grain white rice 1 Cup (16 tbs)
  Dried oregano 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Spinach 4 Ounce, rinsed, trimmed, and thinly sliced
  Grated parmesan cheese 3 Tablespoon
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Rice, Vegetable

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