Ingredients: 1 tbsp Olive Oil 1 medium onion, diced 1 cup Arborio Rice 1/2 cup White. Wine 1. Quart Vegetable Stock 2 cups artichoke hearts, quartered 3-4 cups baby spinach 1 oz shredded Parmesan cheese 1 tsp white truffle oil Directions Sauté onion in the olive oil for a couple of minutes. Add Arborio rice and sauté until outside of kernel is clear, about 3-5 minutes. Add white wine and stir continuously until all liquid is absorbed. Add artichokes. Add stock 1/2 cup at a time stirring continuously until liquid is absorbed. This will take about 20 minutes in total. Check rice periodically. When Rice is al dente stir in the spinach. Remove from heat and stir in Cheese and truffle oil. Add salt and pepper to taste.
Keywords: Risotto, Arborio Rice, Bob's Red Mill Arborio Rice, Creamy Risotto, Vegetarian cooking, Truffle Oil, Lady Yum Yum
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