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spinach-and-artichoke-risotto-recipe

Spinach And Artichoke Risotto

A creamy, gluten-free risotto with spinach and artichokes.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 2 tablespoon Olive oil
  • 1 cup Chopped onion
  • 2 cloves Garlic, minced
  • 4 cups Vegetable broth
  • 1 cup Chopped spinach
  • 1 cup Chopped artichoke hearts
  • ½ cup Grated Parmesan cheese
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the chopped onion and garlic, and sauté until translucent.
  3. Add the Arborio rice and cook, stirring constantly, for 2-3 minutes.
  4. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
  5. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  6. Stir in the chopped spinach and artichoke hearts, and cook for another 5 minutes.
  7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  8. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 800mg | Potassium: 300mg | Fiber: 5g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 3mg

Keywords

Gluten-Free, Vegetarian
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