Best Spinach And Artichoke Risotto Recipes

SPINACH AND ARTICHOKE RISOTTO image

Number Of Ingredients 9

4 tbsp butter
1 yellow onion, diced
1 1/3 cup arborio rice
2 qt chicken stock, hot
1 cup dry white wine
15 oz can quartered artichoke hearts, drained and chopped
5 cups baby spinach
1/3 cup grated parmesan cheese
sea salt and cracked black pepper

Steps:

In a large saute pan, heat up 3 tbsp of butter over medium heat. Add the onions and a pinch of salt, then saute until they soften. This process takes about 5 minutes. When the onions are softened, add the arborio rice. Toast the rice in the pan for a few minutes. The rice will become opaque. When the rice is toasted/opaque, add the white wine, then simmer until the wine is almost completely absorbed. After the wine is almost absorbed, begin adding the stock one ladle at a time. You should add just enough stock to cover the rice, then stir frequently until almost all of it is absorbed. Continue this process until about half of the stock is added. Then, add the chopped artichokes. Continue the process of adding the stock by the ladle until all is absorbed. Meanwhile, in a large skillet, heat the fresh spinach over medium heat with a pinch of salt. The leaves will wilt in about 5 minutes. Set pan aside. When the risotto has absorbed all of the stock, remove the pan from heat and stir in the remaining tablespoon of butter and grated parmesan cheese. Fold in the sauteed spinach as well. Serve warm with additional parmesan cheese.

Risotto With Spinach and Artichoke Hearts image

Provided by lazyme

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups low sodium chicken broth
1/2 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
6 ounces arborio rice or 6 ounces other short-grain rice
1 1/2 cups artichoke hearts, drained canned water-packed halved
9 sun-dried tomatoes, halved (not packed in oil)
1/4 teaspoon ground red pepper
2 cups fresh spinach, shredded washed trimmed
2 1/4 ounces parmesan cheese, grated

Steps:

Preheat oven to 350°F.
In small saucepan bring broth and 1/2 cup water to a boil.
Spray a 1 1/2-quart nonstick ovenproof skillet or Dutch oven with nonstick cooking spray; place over medium-high heat 30 seconds.
Add onion and garlic; cook, stirring constantly, 3 minutes, until soft.
Add rice; saute 1 minute.
Remove from heat; stir in broth mixture, artichokes, tomatoes and pepper.
Cover tightly; bake 25 minutes, until liquid is almost absorbed.
Remove from oven; stir in spinach.
Cover; let stand 5 minutes.
Sprinkle evenly with cheese and serve immediately.
SERVING (1 CUP) PROVIDES: 1 1/2 Vegetables, 1/2 Protein, 1 Bread, 5 Optional Calories; 4 grams Fat, 3 grams Fiber.
PER SERVING: 204 Calories, 4 g Total Fat, 2 g Saturated Fat, 8 mg Cholesterol, 247 mg Sodium, 33 g Total Carbohydrate, 3 g Dietary Fiber, 10 g Protein, 195 mg Calcium; 4 points.