Name: Artichoke and Caper Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2
Ingredients: 2 cups vegetable stock; 1 cup short grain brown rice; 2 tbsp extra virgin olive oil; 1 brown onion; 3 cloves garlic; 150 g spinach; 275 g artichoke hearts (jar); 2 tbsp capers; 1 handful fresh parsley; salt and pepper

2 cups vegetable stock

1 cup short grain brown rice

2 tbsp extra virgin olive oil

1 brown onion chopped

3 cloves garlicminced

150 g spinachfinely chopped

275 g artichoke hearts (jar)drained

2 tbsp capers

1 handful fresh parsleychopped

salt and pepper

What are we cooking today?

This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.

Getting started

Combine the vegetable stock and rice in a small pot over high heat. When the stock comes to a boil, turn heat down to a simmer and cover and cook until all the liquid has been soaked in the rice - about 45 minutes.

While rice cooks, heat 2 tablespoons of oil in a sauté pan and cook onion until soft.

Add garlic and spinach and cook for 5 more minutes.

Add artichokes and capers and cook for 2 more minutes.

Combine the rice and parsley in a bowl.

Season with salt and pepper and serve.

Annabelle's tips

A sprinkle of grated fresh Parmesan is delicious on this dish.