Artichoke And Spinach Barley Risotto

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 Tablespoons unsalted butter

2 cups thinly sliced leeks, white and green parts (about 2 medium leeks), washed well

2 garlic cloves, minced

Sea salt

1 cup barley, semi-pearled or hulled (do NOT rinse)

Zest and juice of 1 lemon

½ cup dry white wine

3 ½ cups chicken stock or vegetable stock, preferably homemade

6 oz. artichoke hearts (frozen or water-packed is fine), quartered

½ cup grated Parmesan or Pecorino-Romano cheese

Freshly ground black pepper

2 large handfuls of spinach

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