Spinach & Artichoke Risotto

On Easter, I made a ham and polish sausage as our main dishes, but I wanted a meatless option since my sister-in-law is a vegetarian. Naturally, we turned to our favorite cookbook: Moosewood Restaurant Simple Suppers. It was delicious and everybody loved it, vegetarians and meat-eaters alike!

1 quart Vegetable Broth
3 Garlic Cloves, minced
2 tablespoons Olive Oil
1 1/2 cups Arborio Rice
1 cup Dry White Wine
1 (14 ounce) can Artichoke Hearts, drained and quartered
1 tablespoon Dried Dill
10 ounces Baby Spinach, rinsed and drained
1/2 cup Scallions, chopped
1 cup Feta Cheese, crumbled

In a saucepan, bring the broth to a boil, then reduce the heat to maintain a gentle simmer. In a large saucepan, cook the garlic in the oil until golden brown. Add the rice, stirring to coat with oil. Stir in the wine, artichoke hearts, and dill. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful. When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions and feta.