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Florentine Risotto
Florentine Risotto
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Prep Time:
45 minutes
Total Time:
45 minutes
Indulge in a creamy Italian vegetable risotto - a perfect family dinner.
Ingredients:
  • 3 1/2 to 4 1/2 cups vegetable broth
  • 1 tablespoon olive or vegetable oil
  • 1 (8-oz.) pkg. whole mushrooms, quartered
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 1/2 cups uncooked short-grain Arborio rice
  • 1/2 teaspoon salt
  • 4 cups baby spinach leaves, coarsely chopped
  • 1 (14-oz.) can small artichoke hearts, drained, rinsed and quartered
  • 2 oz. (1/2 cup) shredded fresh Parmesan cheese
Instructions:
  • In a medium saucepan, bring the broth to a boil over high heat, then lower the heat to keep it at a gentle simmer.
  • In a 3-quart saucepan, heat oil over medium-high heat. Sauté mushrooms, onion, and garlic for 2 minutes. Stir in rice and cook for 1 more minute.
  • Gently blend in 1 cup of hot broth and salt, then bring to a boil. Simmer on medium-low heat while stirring until most of the liquid is absorbed. Gradually add broth in 1/2 cup increments, stirring and cooking until absorbed each time. The rice should be velvety, tender, and slightly al dente in the middle.
  • Sauté spinach and artichoke hearts for 2-3 minutes until spinach wilts and artichokes are heated through. Mix in cheese and optionally top with more Parmesan before serving.

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