Spinach Artichoke Risotta

Ingredients

• 1 quart vegetable broth
• 3 garlic cloves, minced or pressed
• 2 tbsp olive oil
• 1 ½ cups arborio rice
• 1 cup dry white wine
• 1 (14 oz) can of artichokes, quartered
• 1 tbsp dried dill
• 10 oz baby spinach, rinsed and drained
• ½ cup chopped scallions
• 1 cup (4 oz) crumbed feta cheese

Method

1. In a saucepan, boil the broth, then simmer
2. In a large saucepan, saute the garlic, then add rice and coat each grain with oil
3. Stir in the wine, artichoke hearts and dried dill, cooking until the wine is absorbed.
4. Ladle in the hot broth a cup at a time, stirring often, cooking into mostly absorbed.
5. Stir in the spinach and cook until wilted but still bright green.
6. Remove from heat and stir in scallions and feta cheese.