A recipe by Julie Van Rosendaal
In a medium-large pot, heat the oil and butter over medium-high heat and sauté the onion with the onion, squeezed out of its casing, breaking up the meat with a spoon until cooked through.
Add the rice and cook for a minute, just to coat the grains with the fat from the pan.
Add about half a cup of stock and cook, stirring, until it’s absorbed.
Continue adding stock a half cup to a cup at a time and cook, stirring frequently, until it absorbs the liquid.
When all the stock is used up (it should take about 40 minutes), the grains should be just tender. If they still have a crunchy core, add a little more water or stock.
When the rice is cooked and the mixture is creamy, stir in the cheeses, spinach, artichoke hearts and lemon juice.
Stir until the cheese melts and the spinach wilts.