INGREDIENTS :

3 ½ cups of vegetable broth

1 tbsp of Gallo Pure Olive Oil or Unico Premium Extra Virgin Olive Oil

1 package (8 oz) of whole mushrooms, quartered

½ cup of finely chopped onion

1 ½ cups of Unico Arborio Rice

½ tsp of salt

4 cups of baby spinach leaves, coarsely chopped

14 oz of Unico Marinated Artichoke Hearts, drained and rinsed

½ cup of fresh, shredded parmesan cheese

PREPARATION: Bring broth to a boil in a medium saucepan over high heat. Reduce heat to low so that broth is barely simmering. Meanwhile, heat the oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic and cook, stirring for 2 minutes. Add rice and cook, stirring for 1 minute.

Carefully stir in 1 cup of hot broth and salt. Bring to a boil. Reduce to medium-low heat; cook and stir until almost all of the liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in the center.

Add the spinach and artichoke hearts; cook and stir for 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in the cheese. If desired, garnish with additional Parmesan cheese.

COOK'S TIP: Risotto gets its rich, creamy texture from Arborio rice. This short grain Italian rice is high in starch. Make sure to use this type of rice when making any risotto dish.

PREPRATION TIME: 45 minutes

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