How to Make Creamy Spinach and Artichoke Risotto

Simple Summary

Spinach and Artichoke Risotto is a creamy, luxurious Italian dish that combines the classic flavors of spinach and artichoke with perfectly cooked Arborio rice, creating a comforting and elegant meal.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups vegetable or chicken broth, warmed
• 1/2 cup dry white wine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a medium saucepan, heat the broth over low heat and keep warm.

2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat.

3. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

4. Add the minced garlic and cook for another 30 seconds until fragrant.

5. Add the Arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly toasted.

6. Pour in the white wine and stir constantly until the wine is fully absorbed.

7. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait for each ladle of broth to be absorbed before adding the next.

8. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

9. Stir in the chopped artichoke hearts and spinach. Cook for 2-3 minutes until the spinach is wilted.

10. Remove the pot from heat and stir in the remaining tablespoon of butter, grated Parmesan cheese, and lemon juice.

11. Season with salt and pepper to taste.

12. Let the risotto rest for 2 minutes before serving.

13. Garnish with chopped parsley and additional Parmesan cheese if desired.

Chef's Notes

• For a creamier risotto, you can add a splash of heavy cream at the end.
• If you prefer a vegetarian version, make sure to use vegetable broth.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
• For added texture, you can top the risotto with toasted pine nuts or crispy pancetta before serving.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 12g
• Carbohydrates: 65g
• Fat: 16g
• Fiber: 5g
• Rich in vitamins A and C from spinach
• Good source of calcium from Parmesan cheese

Serving Suggestions

• Serve this Spinach and Artichoke Risotto as a main course with a side of grilled lemon chicken or seared scallops.
• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.
• For a complete meal, serve with a light mixed green salad dressed with a simple vinaigrette.
• Garnish with a sprinkle of lemon zest and a few whole artichoke leaves for an elegant presentation.