Spinach and Artichoke Risotto

Name: Spinach and Artichoke Risotto
Ingredients: 6 cups vegetable broth; 2 tablespoons butter; 1 large shallot (sliced); ½ teaspoon salt (divided); ½ teaspoon black pepper (divided); 1 clove garlic (minced); 1 ½ cups Arborio rice; 10 ounces frozen creamed spinach (thawed); 14 ounces canned artichoke hearts (drained and quartered (or chopped)); 1 teaspoon fresh thyme leaves; ½ cup grated Parmesan cheese; ½ lemon (juiced)

"Spinach and Artichoke Risotto is inspired by one of my favorite dips. This hearty risotto is rich and creamy and pairs beautifully with beef, chicken, and fish...."

INGREDIENTS

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6 cups vegetable broth

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2 tablespoons butter

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1 large shallot (sliced)

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½ teaspoon salt (divided)

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½ teaspoon black pepper (divided)

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1 clove garlic (minced)

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1 ½ cups Arborio rice

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10 ounces frozen creamed spinach (thawed)

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14 ounces canned artichoke hearts (drained and quartered (or chopped))

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1 teaspoon fresh thyme leaves

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½ cup grated Parmesan cheese

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½ lemon (juiced)

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