Florentine Risotto

Treat your family to a creamy dinner with this rice and vegetable risotto. Perfect if you love Italian cuisine. MORE+ LESS-

By Betty Crocker Kitchens

December 7, 2011

3 1/2

to 4 1/2 cups vegetable broth

tablespoon olive or vegetable oil

(8-oz.) pkg. whole mushrooms, quartered

1/2

cup finely chopped onion

garlic clove, minced

1 1/2

cups uncooked short-grain Arborio rice

1/2

teaspoon salt

cups baby spinach leaves, coarsely chopped

(14-oz.) can small artichoke hearts, drained, rinsed and quartered

oz. (1/2 cup) shredded fresh Parmesan cheese

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1

Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
2

Meanwhile, heat oil in 3-quart saucepan over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes. Add rice; cook and stir 1 minute.
3

Carefully stir in 1 cup hot broth and salt. Bring to a boil. Reduce heat to medium-low; cook and stir until almost all of liquid is absorbed. Continue adding broth, 1/2 cup at a time, cooking and stirring after each addition until liquid is absorbed. Rice should be tender and creamy but still slightly firm in center.
4

Add spinach and artichoke hearts; cook and stir 2 to 3 minutes or until spinach is wilted and artichokes are thoroughly heated. Stir in cheese. If desired, garnish with additional Parmesan cheese.

French recipes include the name "Florentine" when the preparation follows the style of Florence, Italy. Classic Florentine dishes consist of eggs or fish served over spinach and topped with a cheese-bechamel sauce. In the U.S., Florentine is used in many recipe titles that include spinach as an ingredient.
Risotto gets its rich creamy texture from Arborio rice. This short-grain Italian rice is high in starch. look for Arborio rice in the rice section of the grocery store or in an Italian market.
Serve a simple green salad, hard rolls and a light white wine with this hearty risotto.