Artichoke and Spinach Risotto

Risotto is one of my favorite comfort foods. This risotto is a take-off on my favorite spinach artichoke dip. I have posted before my secrets to make good risotto . . . it works every time!
Artichoke & Spinach Risotto
3 Tbs olive oil
1 small onion dice

2 cloves garlic
1/2 cup frozen artichokes, chopped
1/2 cup frozen chopped spinach
2 cup risotto rice
1 cup white wine
6 cups chicken broth
1/2 cup parmiggiano

3 Tbs butter
Saute the minced garlic and onions in olive oil. When tender add rice and allow to brown lightly. Add wine to deglaze the pan.
In another pan have the hot chicken broth handy. To slowly incorporate the liquid into the rice: Add one cup full at a time, stir once to mix then cover and allow the rice to absorb the liquid. Toward the end I add the chopped spinach and artichokes to the broth to heat them through. Repeat adding the broth to the rice until all the liquid is incorporated~ resist the temptation to stir overly much the risotto making it mushy. Once the risotto is done, then vigorously stir in butter and cheese.

You will love it to!

Y'all enjoy~

Sandi