Spinach Artichoke Risotto

Think risotto is too hard to make at home? Or takes too long? Think again! This meal is on your plate in 20 minutes and easy enough for week nights. It's also a great Meatless Monday option.

Just as an aside, risotto is a wonderful canvas for using up odd bits of this and that from the fridge. It's a fun change-up from your standard pasta, and I promise it's not that hard to do. As long as you have 20 minutes to stir the risotto, you can make risotto. I happened to have leftover frozen spinach, artichokes, and parmesan hanging out from a batch of spinach artichoke dip. Hence, spinach artichoke risotto was born.

Anyway, Meatless Monday is a movement to reduce how much meat we consume. Basically, we eat too much meat (as a country). Not that meat is bad, it just has a lot of saturated fat and cholesterol. Environmentally, meat production requires a huge amount of natural resources per pound produced and is very costly. We just don't need so much meat.

Spinach artichoke risotto

Tell that to my husband *major eye roll*. Let's just say, getting Kris to eat and ENJOY vegetarian meals is... challenging. I had hoped this would be successful since we both love Spinach Artichoke dip. As we dug in, Kris goes "artichokes are kind of like meat." That's a win in my book.

Spinach Artichoke Risotto


Spinach Artichoke Risotto

2 tablespoons olive oil

1/4 of a medium white onion, roughly chopped

1 cup Arborio rice

2 cups chicken stock

1-2 cups water

1/2 box frozen spinach, defrosted and drained

1 small jar (6.5 oz.) artichoke hearts, mostly drained

1/4 cup cream or whole milk

1/2 cup parmesan, plus extra for sprinkling

Heat oil over medium heat in pan. Add onion and saute unil translucent. Meanwhile, simmer stock in separate pot. Add rice and coat with oil. Cook for about 1 minute; rice will become fragrant. Begin adding stock: add just enough to cover rice barely, then stir gently until rice has absorbed almost all of the liquid. Repeat this process until rice is cooked through and creamy. Add the water as needed to cook rice through. Add spinach, stir to combine. Add artichokes and break them up into smaller chunks with a spoon. Add cream and parmesan, stir well. Serve hot with a sprinkle of parmesan, if desired.

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