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Risotto with Spinach and Artichoke Hearts
1/2 onion -- chopped
1 1/2 cups low sodium chicken broth
2 garlic cloves -- minced
6 ounces arborio rice -- or other short grain rice
1 1/2 cups artichoke hearts -- water- packed -- canned, halved
9 sun-dried tomatoes -- not packed in oil -- halved
1/8 teaspoon red pepper -- ground
2 cups spinach -- shredded, trimmed
2 1/4 ounces Parmesan cheese -- grated
Preheat oven to 350F.
In small saucepan bring broth and'/2cup water to a boil.
Spray a l 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds. Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
Add rice; saute I minute. Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper. Cover tightly; bake 25 minutes, until liquid is almost absorbed.
Remove from oven; stir in spinach. Cover; let stand 5 minutes. Sprinkle evenly with cheese and serve immediate