1 package frozen artichoke hearts (9-10 ounces), cooked according to package directions, quartered
1 1/2 cups fresh or frozen peas
10 ounces baby spinach leaves
Finely grated zest of 1 lemon
2/3 cup grated Parmesan cheese
1/3 cup minced fresh chives, for garnish
Methods/Steps
Preheat the oven to 400 degrees. Cut the asparagus in 1-inch lengths. Toss the with 1 tablespoon of the olive oil and season with salt and pepper. Spread the asparagus pieces out in a single layer on a baking sheet and roast until lightly browned and just tender, about 10 minutes. Set aside.
Combine the Fond de Poulet Gold® and water in a saucepan and bring the mixture to a simmer. Keep it at a simmer over a medium-low heat.
Warm the remaining olive oil and the butter in a large, heavy saucepan or Dutch oven over medium-low heat. Add the onion and leeks to the pan and sauté until soft and translucent, 6-8 minutes, stirring occasionally. Add the garlic and cook 1 more minute. Add the rice and cook, stirring constantly, for 2 minutes.
Add the wine, and cook, stirring occasionally, until the liquid is absorbed.
Add ½ cup of the hot stock and cook, stirring occasionally, until the liquid is absorbed. Continue adding stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Add more stock to for a creamier consistency.
Toward the end of cooking time, stir in the reserved asparagus, the artichoke hearts, peas, spinach, and lemon zest, and cook for another few minutes.
Stir in Parmesan cheese and season to taste with salt and pepper. Serve immediately, sprinkled with chives.
