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Artichoke and Spinach Risotto
Ingredients
  • 2 tbsp unsalted butter divided
  • ½ small onion chopped (about ¼ cup)
  • ½ cup Arborio rice plus 2 tbsp
  • ½ cup artichoke hearts (drained if canned thawed if frozen)
  • ¼ cup white wine
  • 2 cups low-sodium vegetable stock divided, plus more if needed
  • ¼ tsp kosher salt
  • 2 cups baby spinach
  • ¼ cup grated Parmesan or similar cheese
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