This Spinach Artichoke Risotto recipe is filled with artichoke hearts, spinach, cream cheese, and Parmesan cheese. A great side dish or meal, vegetarian or add some chicken, shrimp, or tofu. #risottorecipes #spinachartichoke
Place the stock in a small pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
In a large pot, melt the butter over medium heat. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.`
Add the rice and stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.`
Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
Add one cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process 1/2 cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups.
When your rice is cooked through, remove the pot from the heat. Add the cream cheese, thawed and drained spinach, artichoke hearts, and Parmesan cheese. It is important to do this before adding salt and pepper because the cheese is salty. Stir to combine.
Taste the risotto and season with additional Parmesan, artichokes, salt, and pepper as desired. I like to use a dash of red pepper flakes (around 1/4 teaspoon) for a slight kick. Depending on your cheese, you may need no salt, or a couple teaspoons. Serve immediately.
Get arborio rice online here.Use any white wine that you enjoy drinking. I advise staying away from sweet wines as it will make the risotto very sweet as well. Chardonnay or sauvignon blanc are the ones I tend to use.To ensure a truly vegetarian dish, use vegetarian cheeses.