Lightly falling snow matches well with one dish: risotto. On my quest for new flavors, I found an artichoke lemon risotto in a current magazine the other day. Frozen artichokes from Trader Joes were still waiting in the freezer, but I was out of lemons. So, the risotto took another spin: with lemon flavor olive oil and fresh baby spinach. Delightful!
1 TB lemon-flavored olive oil
2 shallots or 1/2 white onion, chopped
2 garlic cloves, minced
1/4 cup arborio rice
1/4 cup white wine
2 cups of vegetable stock
1 cup of frozen artichokes (Trader Joes has frozen ones)
handful fresh baby spinach
some grated parmesan
1) Heat the olive oil in a heavy sauce pan on medium-high heat. Add onion and garlic and sweat until translucent. Then add the washed rice, stir and toast for 30 seconds on medium heat. Now, add the white wine, and wait until it is cooked off.
2) Turn down the heat to low, and start ladling in 1/4-1/2 cup of hot vegetable stock to the risotto. Also add the artichokes. Cook the risotto gently on low heat until the liquid is evaporated (4-5 min). Once the stock is cooked off, add another 1/2 cup of hot stock. Repeat until the rice is soft and cooked (about 25 min).
3) Add the baby spinach and cook another 3-4 minutes until the baby spinach is just wilted.
4) Add the parmesan cheese and gently stir in. Serve!