Recipe - Spinach And Artichoke Risotto

2 lg Artichokes
1 Lemon half
2 tablespoon Allpurpose flour
2 tablespoon Fresh lemon juice
One half teaspoon Salt
6 cup Vegetable broth
2 tablespoon Olive oil
2 tablespoon Finely chopped onion
1 md Clove garlic; finely chopped
1 pound Spinach; stemmed
Rinsed well and finely
shredded
1 cup Uncooked Arborio rice
One fourth cup Dry white wine
1 md Tomato; peeled,
Seeded and minced
One half teaspoon Ground black pepper
One fourth cup Freshly grated Parmesan
cheese

3 TO 4 SERVINGS LACTO

Here's a risotto based on the much beloved "Mediterranean grandmotherly"
combination of artichokes and spinach. Flecked with bits of tomato, it
makes a very pretty presentation. Garlic bread would be great on the side.

Bring medium saucepan of water to a boil. Meanwhile, prepare artichoke
bottoms: Cut off top twothirds of artichoke; snap off loose outer leaves
around base, then cut off stem. Using melon baller, scoop out fuzzy choke
in center. Pare any remaining hard green parts. Rub with lemon half as you
work to prevent browning. Repeat with remaining artichoke.

Add flour, lemon juice and salt to boiling water; whisk well until
combined. Add artichoke bottoms, reduce heat to low and simmer 5 minutes.
Drain and cool, then thinly slice. Set aside.

In large saucepan, bring broth, 5 cups water to a boil over high heat.
Reduce heat to low and maintain gentle simmer.

In another large, heavy saucepan, heat oil over medium heat. Add onion and
cook, stirring often, until tender, about 3 minutes. Add artichokes, garlic
and half of spinach and cook, stirring, until spinach wilts and liquid is
absorbed, about 3 minutes. Add rice, stirring to coat, and cook, stirring,
1 minute. Increase heat to mediumhigh, add wine and cook, stirring, until
liquid is absorbed, about 30 seconds. Add 1 cup of simmering broth mixture
and cook, stirring, until liquid is absorbed. Repeat with remaining broth
mixture, 1 cup at a time, adding more only when rice has almost absorbed
liquid. (You may not need all the broth mixture.)

When rice mixture has cooked about 30 minutes, stir in tomato, remaining
spinach and pepper. Cook and stir until rice is slightly creamy and just
tender, about 5 to 10 minutes. Stir in half of Parmesan and adjust
seasoning. Remove from heat and let stand 5 minutes. Serve sprinkled with
remaining Parmesan.

Recipe adapted from Mediterranean Grains and Greens by Paula Wolfert
(HarperCollins, 1998).

PER SERVING: 421 CAL.; 15G PROT.; 6G TOTAL FAT (2G SAT. FAT); 56G CARB.;
5MG CHOL.; 771MG SOD.; 6G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 64

Converted by MM_Buster v2.0l.