Spinach Artichoke Risotto with Creamy Mascarpone Cheese
A delicious creamy risotto with fresh spinach and artichoke hearts is perfect for this time of the year! Enjoy as a standalone meal or a side to your favorite proteins.
Equipment
- Small frying pan for the artichokes
- large sauté pan or braiser to make the risotto
- smaller pot to warm the stock
- zester or microplane for zesting the lemon
Ingredients
- 1 can (14oz) baby artichokes drained and rinsed, halved lengthwise
- Pinch kosher salt
- 2-3 Tablespoons olive oil
- 6 cups vegetable stock low sodium
- 4 Tablespoons unsalted butter divided
- ¾ cup yellow onion small dice
- 2 cups rice for risotto Carnaroli, Vialone Nono, or Arborio
- ½ cup dry white wine
- 2 cups baby spinach leaves
- 1 cup grated parmesan cheese
- ½ cup mascarpone cheese
- Pinch black pepper
- 1 medium lemon zest only
Instructions
- Drain and halve the artichoke hearts. Dry them well with paper towels and sprinkle with a pinch of kosher salt. Heat the olive oil in a small frying pan over medium-high heat. Add the artichokes and cook on each side until they start to brown. Remove to a paper towel lined plate and set aside.1 can (14oz) baby artichokes, Pinch, 2-3 Tablespoons olive oil
- Heat the vegetable stock over medium-low heat in the small pot then reduce to a gentle simmer on low. Meanwhile, in the large sauté pan or braiser, add 3 Tablespoons of the butter over medium heat. Once melted add the onion and cook until translucent and tender, but not browned. Add the rice and stir well to coat the rice and cook for 1-2 minutes to “toast” the rice. Add the wine and stir and cook until the wine is completely absorbed by the rice.6 cups vegetable stock, 4 Tablespoons unsalted butter, ¾ cup yellow onion, 2 cups rice for risotto, ½ cup dry white wine
- Start incorporating the stock by adding 1-2 ladles at a time while stirring the rice. Once almost absorbed, add another ladle or two of stock, stirring often. Continue until the rice is tender but not mushy and has a little bite (this should take about 18-20 minutes). Once almost done, add one more ladle of stock.
- With the last ladle of stock, add the spinach and stir. It should wilt completely in about a minute. Turn the heat off and then stir in the mascarpone and the last tablespoon of butter. Once they are incorporated, stir in the grated parmesan cheese. Taste for seasoning and add the pepper and a pinch of salt if necessary. Finally, fold in the lemon zest and seared artichokes. Serve and garnish with basil, olive oil or more parmesan.2 cups baby spinach leaves, 1 cup grated parmesan cheese, ½ cup mascarpone cheese, Pinch, 1 medium lemon
Notes
Substitutions
- Rice: Besides Carnaroli, you could use Vialone nano or Arborio rice
- Artichokes: Frozen or fresh artichokes are also an option here if desired.
- Spinach: You could also use baby kale here instead.
- Stock: Chicken stock can be used in place of vegetable stock if desired.
- Store in an airtight container in the refrigerator for up to 5 days.
- Gently in a pan is the best way over low heat. It might be necessary to add a bit of stock or water to loosen it up. Unfortunately, there is no way to make it as creamy as when you initially made it but it still tastes great leftover!
- This risotto freezes fine. The texture will not be as good but the flavor will be. Make sure the risotto is cooled before sealing and placing in the freezer. It will last for 3-4 months frozen.
Nutrition
Calories: 573kcalCarbohydrates: 65gProtein: 12gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 53mgSodium: 1504mgPotassium: 187mgFiber: 4gSugar: 4gVitamin A: 2747IUVitamin C: 21mgCalcium: 211mgIron: 4mg
Tried this recipe?Let us know how it was!