Difficulty: Easy - for beginners
3 1/2 to 4 1/2 cups vegetable broth
1 tablespoon olive or vegetable oil
1 (8-oz.) pkg. whole mushrooms, quartered
1/2 cup finely chopped onion
1 garlic clove, minced
1 1/2 cups uncooked short-grain Arborio rice
1/2 teaspoon salt
4 cups baby spinach leaves, coarsely chopped
1 (14-oz.) can small artichoke hearts, drained, rinsed and quartered
2 oz. (1/2 cup) shredded fresh Parmesan cheese
Bring broth to a boil in medium saucepan over high heat. Reduce heat to low to keep broth barely simmering.
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.
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.
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.