Spin-Dip Risotto

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 cups arborio rice
• 1 (10 ounce) package frozen chopped spinach
• 1 (14 ounce) can artichoke hearts
• salt and pepper
• grated parmesan cheese

Directions

1. 1

   Drain the liquid from the canned artichokes into a pot. Add the frozen spinach and heat to thaw.

2. 2

   Finely chop the artichokes and set aside.

3. 3

   Put olive oil and minced garlic into pot. Turn stove to medium heat. Add arborio rice and coat with the garlic and olive oil.

4. 4

   Pour the spinach and liquid into the rice and stir.

5. 5

   Heat 6 cups water to just below boiling.

6. 6

   Add water to rice about 1/2 cup at a time and stir constantly.

7. 7

   Rice will become thick and creamy from the friction of stirring, which releases the starch.

8. 8

   Add the chopped artichokes to the rice with the last batch of water.

9. 9

   Add salt and pepper to taste. Serve with grated Parmesan cheese if desired.