Smoked Turkey Risotto - cooking recipe

Ingredients

3 c. chicken stock or vegetable stock
1 pkg. (10 oz.) frozen artichoke hearts
2 t. olive or canola oil
3 green onions, including tops, sliced (1/3 c.)
1 clove garlic, minced
1 c. arborio, basmati, or long-grain, white rice
1/2 t. dried oregano, crumbled
1/2 t. salt
1/4 t. black pepper
4 oz. spinach, rinsed, trimmed and thinly sliced (2 c.)
3 T. grated parmesan cheese

Preparation

In medium-size saucepan, bring the stock to a boil over medium heat.
Lower the heat, add the artichoke hearts, cover and simmer for about 10 minutes or until tender.
With a slotted spoon, transfer the artichoke hearts to a bowl and cover to keep warm.