Spinach Artichoke Risotto Recipe

Name: Spinach Artichoke Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart vegetable broth (see page 295); 3 garlic cloves, minced or pressed; 2 tablespoons olive oil; 1 1/2 cups arborio rice; 1 cup dry white wine; 1 14-ounce can of artichoke hearts, drained and quartered; 1 tablespoon dried dill (2 tablespoons chopped fresh); 10 ounces baby spinach, rinsed and drained; 1/2 cup chopped scallions; 1 cup crumbled feta cheese (4 ounces)

Servings: persons

1 quart vegetable broth (see page 295)
3 garlic cloves, minced or pressed
2 tablespoons olive oil
1 1/2 cups arborio rice
1 cup dry white wine
1 14-ounce can of artichoke hearts, drained and quartered
1 tablespoon dried dill (2 tablespoons chopped fresh)
10 ounces baby spinach, rinsed and drained
1/2 cup chopped scallions
1 cup crumbled feta cheese (4 ounces)

1
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
2
In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds.
3
Add the rice, stirring to coat each grain with oil.
4
Stir in the wine, artichoke hearts, and dill if using dried.
5
Cook, stirring often, until the wine is absorbed.
6
Ladle in the hot broth a cup at a time, stirring frequently.
7
After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.
8
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary.
9
When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh.
10
Serve at once.
11
For a beautiful supper, serve Spinach Artichoke Risotto with Carrot Salad with Raspberry Vinaigrette (page 217) and have fresh strawberries for dessert.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 quart vegetable broth (see page 295), 3 garlic cloves, minced or pressed, 2 tablespoons olive oil, 1 1/2 cups arborio rice, and more.

Yes, Spinach Artichoke Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Artichoke Risotto

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