|Title:||Spinach Artichoke Risotto|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 quart vegetable broth
3 garlic cloves- minced or pressed
2 T olive oil
1 1/2 c arborio rice
1 c dry white wine
1 can (14 oz.) artichoke hearts- drained and quartered
1 T dried dill (2 T chopped fresh)
10 oz. baby spinach, rinsed and drained
1/2 c chopped scallions
1 c crumbled feta cheese (4 oz.)
|Directions:||In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.