Creamy Spinach and Artichoke Risotto Delight

Imagine coming home on a chilly evening, craving something warm and comforting. Our Spinach and Artichoke Risotto is the perfect answer to that cozy dinner dilemma. This dish brings together the rich, creamy goodness of arborio rice with the vibrant flavors of sautéed spinach and tender artichoke hearts. It’s not just a meal; it’s a comforting embrace in a bowl, ideal for a hearty #SundaySupper or a special family dinner.

Each spoonful of this creamy risotto is a delightful experience, enhanced by the subtle hint of dry white wine and the nutty richness of Parmesan cheese. Whether you’re cooking for a casual weeknight meal or a more festive gathering, this risotto promises to impress with its luxurious texture and wholesome ingredients. Plus, it’s a wonderful vegetarian option that brings both flavor and nutrition to your table. Dive into this dish and savor a warm, satisfying meal that feels like a little taste of home.

Chef’s Notes- Spinach and Artichoke Risotto

• Use High-Quality Ingredients: For the best flavor, choose high-quality Parmesan cheese and fresh baby spinach. These ingredients make a big difference in the final taste of the risotto.
• Maintain Warm Broth: Keep the vegetable broth warm on the stove while cooking. Adding cold broth to the rice can slow down the cooking process and affect the texture of the risotto.
• Stir Frequently: Constant stirring helps release the rice’s starch, giving the risotto its signature creamy texture. Don’t skip this step!
• Wine Choice Matters: Use a dry white wine, such as Sauvignon Blanc. It adds a subtle depth of flavor to the risotto. Avoid overly sweet wines.
• Taste and Adjust Seasoning: Since the Parmesan cheese adds saltiness, taste the risotto before adding extra salt. Adjust seasoning to your preference.
• Add-ins for Variety: Feel free to incorporate other vegetables like mushrooms, peas, or bell peppers for added flavor and texture. Just cook them separately and fold them in with the spinach.
• Proper Storage: If you have leftovers, store the risotto in an airtight container in the refrigerator. Reheat gently on the stove with a splash of broth or water to loosen it up.
• Serving Suggestions: Serve the risotto with a side of crisp green salad or roasted vegetables for a well-rounded meal. A drizzle of extra virgin olive oil or a squeeze of lemon juice can also enhance the flavors.
• Cooking Time: Risotto requires attention and patience. The cooking time can vary, so keep an eye on the texture of the rice. It should be creamy and slightly al dente.
• Resting Time: Let the risotto sit for a few minutes after cooking before serving. This allows the flavors to meld together and the texture to settle.

Spinach and Artichoke Risotto

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

450

kcal

Total time

40

minutes

Dive into the creamy goodness of this Spinach and Artichoke Risotto! Perfect for a cozy #SundaySupper, this dish combines the rich flavors of sautéed spinach and tender artichokes with the creamy texture of arborio rice. It’s a delightful, comforting meal that will impress your family and friends. Get ready to savor every bite!

Ingredients

• unsalted butter

• 1 medium yellow onion finely chopped

• 1⅓ cups arborio rice

• 2 quarts vegetable broth kept warm

• 1 cup dry white wine (such as Sauvignon Blanc)

• 1 can quartered artichoke hearts drained and roughly chopped (15 ounces)

• 5 cups fresh baby spinach leaves

• ⅓ cup freshly grated Parmesan cheese

• Sea salt and freshly ground black pepper
• Alternative Ingredients:

• Butter substitute: Olive oil or vegan butter for dairy-free option

• Chicken stock substitute: Vegetable broth for vegetarian option

• Parmesan cheese substitute: Nutritional yeast for a vegan option

Directions

• Sautéing Onions – In a large nonstick pan, melt 3 tablespoons of unsalted butter over medium heat. Add the finely chopped yellow onion and a pinch of sea salt. Sauté until the onions are soft and translucent, about 5 minutes.
• Toasting Rice – Stir in the arborio rice and cook for a few minutes until the rice grains become opaque.
• Adding Wine – Pour in the dry white wine and simmer until it is almost completely absorbed by the rice.
• Incorporating Broth – Begin adding the warm vegetable broth one ladle at a time. Stir frequently and allow each addition to be mostly absorbed before adding more broth. Continue this process until about half of the broth is used.
• Adding Artichokes – Mix in the chopped artichoke hearts and continue adding the remaining broth by the ladle until all is absorbed.
• Wilting Spinach – In a separate skillet, heat the fresh baby spinach over medium heat with a pinch of sea salt until wilted, about 5 minutes. Set aside.
• Finishing Touches – Once the risotto has absorbed all the broth, remove from heat and stir in the remaining tablespoon of unsalted butter and grated Parmesan cheese. Fold in the wilted spinach.
• Serving – Serve the risotto warm with additional Parmesan cheese on top if desired.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 60g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 800mg
• Potassium: 400mg
• Fiber: 5g
• Sugar: 3g
• Vitamin A: 2000IU
• Vitamin C: 15mg
• Calcium: 150mg
• Iron: 3mg

FAQ- Spinach and Artichoke Risotto

Can I use a different type of rice for this risotto?

For the best results, use arborio rice, as it has a high starch content that gives risotto its creamy texture. Other types of rice may not achieve the same consistency.

Can I freeze leftover risotto?

While risotto can be frozen, it may change in texture when reheated. If freezing, store it in an airtight container and consume within 1-2 months. Reheat on the stove with added broth to restore creaminess.

What can I use instead of white wine?

If you prefer not to use wine, you can substitute with additional vegetable broth or a splash of lemon juice for acidity. You can also use white wine vinegar or apple cider vinegar in small amounts.

How can I make the risotto more flavorful?

For extra flavor, consider sautéing garlic along with the onions or adding herbs like thyme or rosemary. You can also stir in a bit of lemon zest or a splash of balsamic vinegar for added depth.

How do I know when the risotto is done?

The risotto is ready when the rice is creamy and tender but still has a slight bite to it (al dente). The dish should have a thick, creamy consistency, and most of the liquid should be absorbed.