Spinach Artichoke Risotto

Well, I had to get a filling in one of my teeth the other day and naturally, my mouth was sore from the Novocain shots…on my day off.  When I planned on cooking something great for dinner.  You know, like the type of dinner you can chew.  Bummer.  So instead of resorting to my favorite soft food guilty pleasure, instant mashed potatoes, I chose pasta.  Sort of.

Spinach Artichoke Risotto.


1 cup arborio rice
Β½ cup dry white wine
1 tablespoon unsalted butter

3 cups vegetable stock (or chicken), separated

5-8 oz. raw spinach (or frozen if you prefer)
4 oz. artichoke hearts

ΒΌ cup ricotta cheese, part skim
1 small yellow onion, chopped

2 cloves garlic
1 tablespoon extra virgin olive oil
1 teaspoon oregano
1 teaspoon basil
Salt & pepper to taste
In a large pan, begin to heat the olive oil and garlic.  Add artichoke hearts and all of the spinach.  Stir until all the spinach has wilted.  Scoop mixture into a food processor and set on high.  Mix until it has a pesto like consistency.  Set aside.

In a large pot, melt butter over medium-high heat and add chopped onions.  Cook until translucent and then add arborio rice.  Mix well and add Β½ cup of white wine.  Stir until all liquid has been absorbed.  Add 1 cup of vegetable stock, stir until all liquid has been absorbed, and repeat until you have used all 3 cups of stock.
Once the rice is cooked, remove from heat, and add the spinach mixture.  Stir together until it has mixed  through.  Next mix in the ricotta, basil, oregano, salt, and pepper.  Garnish with whatever you like!  I topped ours with sauteed mushrooms and balsamic glaze and it was heavenly.
served with homemade fruit salad