Parmesan Risotto with Artichokes
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 cups arborio rice
  • ½ cup white wine
  • 1 can of artichokes in water, drained and coarsely chopped.
  • 4 cups low sodium chicken broth
  • 2 cups spinach
  • ½ grated parmesan
  • Sea salt and ground pepper to taste
Instructions
  1. n a pan (or slow cooker if it has this capability) saute the garlic and shallot in the butter and oil until browned.
  2. Mix in the rice and stir until the rice is fully mixed with the shallots and garlic.
  3. Add the wine and stir until the rice absorbs the liquid. (Move the rice mixture to the slow cooker if necessary.)
  4. Add the chicken broth and artichokes and cover for 1 hour until rice is tender and liquid is absorbed.
  5. Stir in the spinach and parmesan cook for a few minutes longer.
  6. Salt and pepper to taste
Recipe by Weekend Table at https://weekendtable.com/2012/12/26/parmesan-risotto-with-artichokes/