Artichokes and capers taste delicious together. This healthier take on a traditional risotto is super simple to prepare.
This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.
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, Swiss chard mixture and parsley in a bowl.
Season with salt and pepper and serve.
A sprinkle of grated fresh Parmesan is delicious on this dish.
Ingredients
Directions
This can be a side salad or a meal on it's own. Feel free to add mushrooms or even shredded chicken.
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, Swiss chard mixture and parsley in a bowl.
Season with salt and pepper and serve.
A sprinkle of grated fresh Parmesan is delicious on this dish.