Ingredients

The following ingredients have 5 Servings
  • 6 cups vegetable broth
  • 2 tablespoons butter
  • 1 large shallot (sliced)
  • ½ teaspoon salt (divided)
  • ½ teaspoon black pepper (divided)
  • 1 clove garlic (minced)
  • 1 ½ cups Arborio rice
  • 10 ounces frozen creamed spinach (thawed)
  • 14 ounces canned artichoke hearts (drained and quartered (or chopped))
  • 1 teaspoon fresh thyme leaves
  • ½ cup grated Parmesan cheese
  • ½ lemon (juiced)

Instruction

  • Add the vegetable broth to a saucepan and keep warm over low heat. In a large shallow pan over medium-low heat, cook the shallots in the butter. Season with ¼ teaspoon each salt and pepper.
  • When the shallots are soft and translucent, add the garlic and cook for another minute.
  • Stir in the rice to coat with the butter. Cook for 2-3 minutes to toast the rice.
  • Add two ladles of broth to the rice. Cook, stirring occasionally until the liquid has been absorbed.
  • When the liquid has been absorbed, add another two ladles. Repeat this process until the rice is tender and creamy, stirring frequently, allowing the liquid to be absorbed before adding more. This process will take 20-25 minutes.
  • Meanwhile, thaw the creamed spinach in the microwave. When the rice has absorbed all of the liquid, add the spinach, artichoke hearts, and fresh thyme to the mixture. Stir to combine.
  • Remove the risotto from the heat and add the Parmesan cheese. Stir together.
  • Season to taste with the remaining salt and pepper and a squeeze of fresh lemon.