Spinach Artichoke Risotto
- Gluten-Free
- Dairy-Free
- Vegetarian or Vegan
Have you ever seen a more cozy dinner?? I mean, really. You’ve gotta try it. This Spinach Artichoke Risotto is everything you love about spinach artichoke dip but made into risotto. Oh yes, I went there. This is comfort food at its finest.
If you’ve never made risotto before it’s actually surprisingly simple! Soften the veggies, add rice, then add wine and broth until the rice is cooked. And stir stir stir! Yes, despite its simplicity, risotto is a bit labor intensive since you have to stir pretty much the entire time the rice is cooking. But it’s so worth it!! That’s where the magic happens!
Stirring breaks down the starches and gives risotto its signature creamy texture. Bet you thought it was from the cheese, didn’t you? Nope, even the dairy free version of this risotto is nice and creamy!
This recipe is gluten free and can be made dairy free by making a few simple substitutions. The parmigiano reggiano can be omitted or replaced with a dairy free cheese. I love Treeline Nut Cheese! It’s made from cashews and aged to perfection! And don’t worry, this risotto still just as creamy and delicious even if you omit the cheese altogether!!
To make this meal a little healthier, I’ve also reduced the calories from traditional risotto by reducing some of the fats and the amount of cheese. If you want something a little more decadent, feel free to add an extra tablespoon or two of butter and load it up with more cheese! You’ll thank me later 😉
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Spinach Artichoke Risotto
- Gluten-Free
- Dairy-Free
- Vegetarian or Vegan
Ingredients
- 5 cups 1.2L organic chicken stock or broth
- 2 Tbsp extra virgin olive oil
- 3 Tbsp grass-fed butter or ghee sub more olive oil for dairy free
- 2 large shallots diced
- 1 small yellow onion diced
- 4 stalks celery diced
- 4 large cloves garlic minced
- 2 1/2 cups 500g Arborio rice (dry, unrinsed)
- 2 cups dry white wine room temperature
- 2 tsp sea salt
- 1 can artichoke hearts drained and chopped
- 4 cups lightly packed 140g baby spinach
- 4 oz 113g parmigiano reggiano*, grated
- 1 tsp freshly squeezed lemon juice
- Chopped parsley and shaved parmigiano reggiano for garnish optional
Instructions
- 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!
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Notes
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