Creamy Spinach Artichoke Risotto

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

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


  1. In a medium saucepan, heat the vegetable broth and keep it warm.
  2. In a separate large pan, sauté the garlic and onion in olive oil until softened.
  3. Add the Arborio rice to the pan and stir to coat with the oil.
  4. Pour in the white wine and cook until it’s mostly evaporated.
  5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
  6. When the rice is almost cooked, stir in the chopped spinach, diced artichoke hearts, and Parmesan cheese.
  7. Continue cooking until the risotto reaches a creamy consistency and the rice is tender.
  8. 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

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