INGREDIENTS
6 cups
vegetable stock
3 Tablespoons
butter
2 Tablespoons
onion
1 1/2 cups
arborio rice
1 cup
white wine
4 oz
cream cheese
1/2 cup
spinach
3/4 cup
artichoke hearts
1 cup
parmesan cheese
1 serving
salt
1 serving
pepper
1 serving
pepper flakes optional