Spinach Artichoke Risotto is the ultimate in creamy, comforting goodness with all the flavors of the classic dip. This easy, cheesy, vegetarian entrée or side dish can be on the table in 30 minutes!
What do you do when all you want for dinner is a big bucket of cheesy spinach artichoke dip? Just dip. Nothing else.
That was me. This past Monday. The day I should be eating ultra clean after a weekend of partaking in way too much of all things carbs and hops. Typically, by the end of a weekend, I’m done with eating rich foods but I woke up this Monday morning with a serious craving for some spinach artichoke dip.
No joke. I could have eaten a whole 5 gallon bucket of that stuff for breakfast if I had it around. A big beautiful bucket of ooey gooey, creamy, cheesy af, spinach artichoke dip and a fork. The adult inside of me said “No way! It’s healthy smoothie time!” Then I realized, that’s right I AM AN ADULT, and I can eat whatever I want, whenever I want. I was going to get my hands on some cheesy dip before the end of the day!
So while I’m out running errands, I make a little pit stop into by my local Bj’s to pick up the ingredients for the dip. By the way, I’m really loving this Bj’s Wholesale Club membership I got a couple of months ago. It’s been a wonderful resource to have during the winter when the local farm CSAs aren’t running or have limited products and I’ve been pretty impressed so far with the quality of Bj’s grass fed products and organic veggies. I’ve also noticed they have lower prices on some of my favorite grocery store items than anywhere else and it’s all in one place. Can’t beat that on a busy Monday!
While I’m shopping for dip ingredients, I see this huge bag of Arborio rice for $8.99!!! What??!!?!? Can’t believe I buy a small little 2 pound bag for the same price at another grocery store right down the street. SOLD!! And in the cart it goes. Then, I have a breakthrough…what if I combined the spinach artichoke dip with the rice to make an actual meal so I don’t look like an idiot eating just dip for dinner? Heck yes! Spinach artichoke risotto it is! Sometimes I wonder why I haven’t won the Nobel Prize yet.
Here are some of my favorite things I bought on my trip. That Bolthouse Farms Organic carrot juice is $6.99 at my local store but I paid $3.99 at Bj’s (with a $1.00 off in-club coupon). I bought 3 of those. Also got a big hunk of Havarti cheese for the risotto. This Monday is getting better by the minute.
Found this too. It’s the same one I buy from my regular grocery store but it’s $3.00 less per pound here. Winning!!
One of the best things about shopping for cheese at Bj’s is that if you turn around, there’s all the champagne and wine!!! Wooohooo! Of course, I had to pick up a bottle of my fav champagne to have in the house for Valentine’s Day. Best price in town and it comes with a fancy bottle koozie…(fyi, I have about 10 of those koozies at home so if anyone wants a few, please email me your address and I’ll send them right out).
I gathered up all my ingredients, hightailed it home, and promptly made enough spinach artichoke risotto to feed 8 people…then I ate 2 of those servings for lunch and another two for dinner. Needless to say, I was all good on any craving I had for spinach artichoke dip.
Hope you enjoy this Spinach Artichoke Risotto as part of a romantic Valentine’s Day dinner in or as a regular weekday meal. Don’t fret over any leftovers because I’ll have a recipe in the next week or two showing how to use those up. Hint: it’s perfect for Super Bowl parties.
Check out your local Bj’s and save with this $10 off coupon for an Inner Circle membership. Plus, they have a 100% Money Back Guarantee and will give you back your membership money if you’re not completely satisfied! #nobrainer
- FOR THE SPINACH ARTICHOKE MIXTURE:
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 3 cups frozen chopped spinach, thawed and squeezed dry
- 1 cup artichoke hearts (not marinated), chopped
- 1 garlic clove, finely minced
- ¼ teaspoon crushed red pepper, optional
- salt and pepper to taste
- FOR THE RISOTTO:
- 7-8 cups vegetable broth or chicken broth
- 3 tablespoons unsalted butter, divided
- 2 cups Arborio rice
- ¾ cup dry white wine
- 3 cups Havarti cheese, shredded
- FOR THE SPINACH ARTICHOKE MIXTURE:
- Melt 4 tablespoons of butter in a heavy-bottomed large pan over medium heat. Add the onion and sauté for 2-3 minutes. Add the spinach, artichoke hearts, garlic, and crushed red pepper (optional) to the onions and sauté for another 2-3 minutes. Season with salt and pepper to taste. Remove mixture from pan and set aside.
- FOR THE RISOTTO:
- Heat the broth in a medium saucepan over medium-low heat and keep hot (broth must be hot before adding to rice). In the same large pan that the spinach artichoke mixture was cooked in, melt 2 tablespoons of butter over medium heat. Add the Arborio rice and cook, stirring continuously, for about 1 minute, making sure all rice is coated with the butter.
- Add the wine and stir constantly until the wine has fully absorbed into the rice, about 1-2 minutes. Add the hot broth, 1 cup at a time, to the rice and stir constantly until the broth is almost fully absorbed into the rice. Continue to add the broth until the rice is tender and mixture is creamy, about 20-25 minutes. Add more broth for a creamier texture. Rice should be slightly al dente (firm to the bite), not mushy, and a very creamy texture.
- Reduce heat to low and stir in the Havarti cheese, the remaining 1 tablespoon of butter, and the spinach artichoke mixture. Stir well and heat through for a couple of minutes. Serve immediately.