Ingredients

• 3 1/2 cups vegetable broth
• 1 tbsp olive oil
• 8 oz mushrooms (whole, quartered)
• 1/2 cup onion (finely chopped)
• 1 1/2 cups arborio rice
• 1/2 tsp salt
• 4 cups baby spinach (coarsely chopped)
• 14 oz marinated artichoke hearts (drained and rinsed)
• 1/2 cup parmesan cheese (shredded)

Instructions

1. Bring the broth to a boil, then reduce to a bare simmer.
2. Heat the oil in a saucepan over medium-high heat, add the mushrooms, onion and garlic and cook, stirring, 2 minutes.
3. Add the rice and cook, stirring, 1 minute.
4. Stir in 1 cup of hot broth and the salt, bring to a boil, then cook over medium-low, stirring, until almost absorbed.
5. Continue adding broth 1/2 cup at a time, stirring, until absorbed and the rice is tender and creamy but slightly firm in the centre.
6. Add the spinach and artichoke hearts and cook 2-3 minutes, until the spinach wilts and the artichokes are heated through.
7. Stir in the cheese and serve, garnished with extra parmesan if desired.

Cooking Tips

• Keep the broth hot and add it gradually
• Stir often for the creamiest texture
• Drain the artichokes well before adding
• Add the spinach near the end so it stays bright
• Finish with extra parmesan to taste