Risotto With Spinach And Artichoke Hearts
|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|
|Black pepper||1⁄4 Teaspoon|
|Spinach||4 Ounce, rinsed, trimmed, and thinly sliced|
|Grated parmesan cheese||3 Tablespoon|
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.