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Spinach Artichoke Risotto

Spinach Artichoke Risotto is the ultimate creamy, comfort food with all the flavors of the classic dip. Put this easy vegetarian entrée or side dish on the table in only 30 minutes!
Course Appetizer/Entree, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 382kcal
Author Karrie | Tasty Ever After

Ingredients

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
  • 1/4 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
  • 3/4 cup dry white wine
  • 3 cups Havarti cheese , shredded

Instructions

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.

Video

Notes

  • Store leftovers in a tightly covered container in the refrigerator for up to 3 days.
  • Make these Risotto Balls or Risotto Cakes with the leftovers!

Nutrition

Calories: 382kcal | Carbohydrates: 46g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 974mg | Potassium: 448mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7520IU | Vitamin C: 24mg | Calcium: 166mg | Iron: 3.9mg