Spinach Artichoke Risotto
The ultimate cozy, fancy comfort food! This spinach artichoke risotto is sure to impress and is surprisingly simple to make. It does take a lot of stirring, but it's all worth it in the end! Make this for a cozy family meal or a special date night in (the recipe can be easily halved!). This recipe is gluten free but can also be made dairy free by subbing olive oil for the butter/ghee and omitting the parmigiano reggiano (don't worry, it will still be super creamy!!)
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
15
Serves: 6
Ingredients
- 5 cups5 cups5 cups Chicken Broth (Low Sodium), (1.2 L)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Ghee, grass-fed butter or (sub more olive oil for dairy free)
- 222 Shallot, large, diced
- 111 Yellow Onion, small, diced
- 444 Celery, stalks, diced
- 444 Garlic, large cloves, minced
- 2.5 cups2.5 cups2.5 cups Arborio Rice, dry, unrinsed (500 g)
- 2 cups2 cups2 cups White Wine, dry, room temperature
- 2 tsp2 tsp2 tsp Sea Salt
- 111 Artichoke Hearts, can drained and, chopped
- 4 cups4 cups4 cups Baby Spinach, lightly packed (140 g)
- 4 oz4 oz4 oz Parmigiano Reggiano, grated (113 g)
- 1 tsp1 tsp1 tsp Lemon Juice, freshly squeezed
- Parmigiano Reggiano, Chopped parsley and shaved for garnish (optional), Chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mise en place. Prep and measure all ingredients ahead of time for this recipe! Once you get started you won't really be able to stop and measure or chop things.
- Warm the chicken stock in a medium saucepan over medium-low heat. Warming to a steam, but not a simmer.
- Heat oil. In a large heavy-bottomed pot, add the olive oil and 2 Tbsp butter or ghee and heat over medium heat.
- Soften vegetables. Add the shallot, onion, garlic, and celery to the oil. Cook for 10 minutes or until the vegetables are softened, stirring occasionally. You don't want to brown the vegetables here, so if you start to get any browning, turn down the heat a bit.
- Toast the rice. After the vegetables have softened, add the rice to the pot and stir well until the rice is covered in oil. Increase the heat to medium-high and cook the rice for about 2 minutes, stirring constantly. The rice should be toasting a bit during this phase.
- Add wine and sea salt and continue to stir.
- Ladle in warm stock. Once the wine has absorbed into the rice (~2 mins), begin ladling the stock into the risotto pot. **Add one ladle of stock at a time** Add one ladle, decrease the heat to a simmer, and stir constantly until the liquid is almost all absorbed. You want to stir a lot to work the starch out of the rice. This is what gives the risotto it's creaminess. Just keep stirring! Once almost all of the liquid is absorbed, ladle in a second ladle of stock. Stir, stir, stir. Repeat this process of ladling in stock and stirring until the rice is soft but still has a little bite to it. This phase will take about 15 minutes. You may not use all of the stock. I usually have a little leftover. If you run out of stock, you can use warm water to cook the remainder of the rice.
- Season to taste. Once the rice is finished cooking, taste the risotto and add more salt if desired.
- Add artichoke hearts and spinach. Squeeze as much water as you can out of chopped artichokes then add to the risotto, stir well.
- Remove risotto heat and add the last 1 Tbsp butter or ghee, spinach, parmigiano reggiano, and lemon juice. Stir to combine. If it looks a little too thick, add in a little more stock until you get a creamy, smooth texture.
- Cover with a lid and let it sit for 2 minutes.
- Serve immediately and enjoy!
Notes
*For a more decadent take you can also increase the parmigiano reggiano to 6oz or even double it if you would like! // *Sub vegan parmesan for dairy free
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About This Recipe
Show nutritional information
Coconut Free Egg Free GAPS Gluten Free Nightshade Free Nut Free Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 570 |
| Fat: | 18 g |
| Carbohydrates: | 81 g |
| Protein: | 18 g |
| Cholesterol: | 33 g |
| Sodium: | 1250 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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