• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.

• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 2 teaspoons coarse salt
• 1/4 teaspoon curry powder
• 12 small green olives, pitted and sliced
• 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
• 1 celery stalk, thinly sliced on a bias
• 1/2 ounce baby spinach (about 1 cup)

Click Here For Step-By-Step Instructions