Spinach Artichoke Risotto

• 1 quart vegetable broth (see page 295)
• 3 garlic cloves, minced or pressed
• 2 tablespoons olive oil
• 1 1/2 cups arborio rice
• 1 cup dry white wine
• 1 14-ounce can of artichoke hearts, drained and quartered
• 1 tablespoon dried dill (2 tablespoons chopped fresh)
• 10 ounces baby spinach, rinsed and drained
• 1/2 cup chopped scallions
• 1 cup crumbled feta cheese (4 ounces)

1. In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
2. In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds.
3. Add the rice, stirring to coat each grain with oil.
4. Stir in the wine, artichoke hearts, and dill if using dried.
5. Cook, stirring often, until the wine is absorbed.
6. Ladle in the hot broth a cup at a time, stirring frequently.
7. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
8. When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary.
9. 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.
10. Serve at once.
11. For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette (page 217) and have fresh strawberries for dessert.

vegetable broth, garlic, olive oil, arborio rice, white wine, hearts, dill, baby spinach, scallions, feta cheese

Taken from www.epicurious.com/recipes/food/views/spinach-artichoke-risotto-377107 (may not work)