Indulge in the creamy goodness of our Creamy Spinach Artichoke Risotto. This savory dish combines the richness of risotto with the delightful flavors of spinach and artichoke. Perfect for a cozy night in or as an impressive dish for guests.
Creamy Spinach Artichoke Risotto
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup white wine
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- In a medium saucepan, heat the vegetable broth and keep it warm.
- In a separate large pan, sautÃ© the garlic and onion in olive oil until softened.
- Add the Arborio rice to the pan and stir to coat with the oil.
- Pour in the white wine and cook until it’s mostly evaporated.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
- When the rice is almost cooked, stir in the chopped spinach, diced artichoke hearts, and Parmesan cheese.
- Continue cooking until the risotto reaches a creamy consistency and the rice is tender.
- Season with salt and pepper to taste.
Total time: 35 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 320, Fat: 8g, Carbohydrates: 52g, Protein: 10g