 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This a simple risotto with spinach and artichoke. It tastes a lot like a spinach artichoke dip- hence the name. This dish is vegan if made without Parmesan cheese. Ingredients:
2 tablespoons olive oil |
2 tablespoons minced garlic |
2 cups arborio rice |
1 (10 ounce) package frozen chopped spinach |
1 (14 ounce) can artichoke hearts |
salt and pepper |
grated parmesan cheese |
Directions:
1. Drain the liquid from the canned artichokes into a pot. Add the frozen spinach and heat to thaw.
2. Finely chop the artichokes and set aside.
3. Put olive oil and minced garlic into pot. Turn stove to medium heat. Add arborio rice and coat with the garlic and olive oil.
4. Pour the spinach and liquid into the rice and stir.
5. Heat 6 cups water to just below boiling.
6. Add water to rice about 1/2 cup at a time and stir constantly.
7. Rice will become thick and creamy from the friction of stirring, which releases the starch.
8. Add the chopped artichokes to the rice with the last batch of water.
9. Add salt and pepper to taste. Serve with grated Parmesan cheese if desired.
|
|