Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Step 2
In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
Step 3
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.
Serving & menu ideas
Step 4
For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette (page 217) and have fresh strawberries for dessert.
