calc3 ½ cups of vegetable broth
calc1 tbsp of GALLO Pure Olive Oil or PRIMO Vegetable Oil
calc1 (8oz) package of whole mushrooms, quartered
calc ½ cup of finely chopped onion
calc1 ½ cups of PRIMO Italian Style Rice Originario
calc ½ tsp of salt
calc4 cups of baby spinach leaves, coarsely chopped
calc14 oz of UNICO canned Artichoke Quarters, drained and rinsed
calc ½ cup of fresh, shredded Parmesan cheese
calc info

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Bring broth to a boil in medium saucepan over high heat. Reduce to low heat to keep broth barely simmering. Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir for 2 minutes. Add rice; cook and stir for 1 minute.

Carefully stir in 1 cup of hot broth and salt. Bring to a boil. Reduce to medium-low heat; cook and stir until almost all of the liquid is absorbed. Continue adding broth, ½ cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.

Add the spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

COOK'S TIP:Risotto gets its rich, creamy texture from Arborio rice. This short grain Italian rice is high in starch. Make sure to use this type of rice when making any risotto dish.


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