Spinach Artichoke Mushroom Risotto

Name: Spinach Artichoke Mushroom Risotto
Prep time: 1 h
Total time: 1 h
Yield: 4 people
Ingredients: 8 baby purple artichokes; 2 tablespoons olive oil; 1 cup baby bella mushrooms; 3 cups spinach; 4 cups vegetable broth; 2 tbsp butter; 1 cup onion; 4 cloves garlic; 1 ½ cups arborio rice; ½ cup white wine; ½ cup Parmesan Cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
1 hr
Total Time
1 hr
Servings
4 people
Calories
572 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Spinach Artichoke Mushroom Risotto

Lukas Jenkins

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Spinach Artichoke Mushroom Risotto is a rich and hearty, vegetarian and gluten free dish, that is easy to make and perfect for weeknight dinners.

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Ingredients

Servings

8 baby purple artichokes trimmed & quartered – or 1 (14 oz) jar artichoke hearts (drained)
2 tablespoons olive oil
1 cup baby bella mushrooms sliced
3 cups spinach
4 cups vegetable broth or chicken broth
2 tbsp butter divided
1 cup onion diced
4 cloves garlic minced
1 ½ cups arborio rice
½ cup white wine
½ cup Parmesan Cheese grated

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Instructions

Begin with the baby artichokes, trim both ends off each artichoke, then cut into quarters, discard any leaves that fall off in the process.
Steam the artichokes for 20 minutes (or until soft).
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the artichokes and mushrooms.
Sauté for 8-10 minutes, then add the spinach.
Sauté 2-3 minutes or until the spinach begins to wilt.
Remove from the heat and set aside.
In a medium saucepan, bring the broth to a boil.
Place a separate large pan on the stove over medium heat and add the butter.
Once the butter is melted, add the onions.
Sauté until translucent, then add the garlic.
Sauté 1-2 minutes, then add the rice.
Cook the rice for 2-3 minutes, then add the white wine.
Begin adding the boiling broth to the rice 1 cup at a time.
Once the first cup of broth is absorbed into the rice, add the next cup, and so on until all of the broth has been absorbed and the risotto is nice and creamy, then add the parmesan cheese.
Add the sautéed vegetables and stir to combine.

Nutrition Information

Show Details

Serving 4serving Calories 572kcal (29%) Carbohydrates 88g (29%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 23mg (8%) Sodium 1426mg (59%) Potassium 366mg (10%) Fiber 12g (48%) Sugar 7g (14%) Vitamin A 4405mg (88%) Vitamin C 13.6mg (15%) Calcium 250mg (25%) Iron 6.9mg (38%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 572 kcal

% Daily Value*

Serving	4serving
Calories	572kcal	29%
Carbohydrates	88g	29%
Protein	17g	34%
Fat	16g	25%
Saturated Fat	6g	30%
Cholesterol	23mg	8%
Sodium	1426mg	59%
Potassium	366mg	8%
Fiber	12g	48%
Sugar	7g	14%
Vitamin A	4405mg	88%
Vitamin C	13.6mg	15%
Calcium	250mg	25%
Iron	6.9mg	38%