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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.
Oh risotto, how I love thee! Creamy, cheesy, Italian goodness! What’s not to love?
Add fresh spring vegetables and I’m totally obsessed!
This recipe was another idea that spurred from a trip to my local Farmers Market. I saw these baby purple artichokes and I knew that they had to come home with me!
If you’ve been reading the blog over the last 3 years, you probably already know about my obsession with purple foods. From beets (hummus, soupsandtarts) topurple potatoes, you can see an abundance of purple foods on the blog, but I was yet to make anything withthese gorgeous purple artichokes!
As I arrived home from the Farmers Market I looked around my kitchen and into my fridge to decide what I was going to make with these delicious little veggies.
I noticed my spinach and mushrooms sitting in the fridge and that’s whenthe idea for Spinach Artichoke Mushroom Risotto came into my mind.
I absolutely melt when a bowl of creamy risotto is placed in front of me.Why I have not made more risotto recipes for the blog is beyond me!
But don’t you worry, I feel a risotto kick coming on and I have so many ideas for summer risotto dishes that I can’t wait to share with you all!
Ingredients
- 8 baby purple artichokes (trimmed & quartered) – or 1 (14 oz) jar artichoke hearts (drained)
- 2 tablespoonsolive oil
- 1 cup baby bella mushrooms (sliced)
- 3 cups spinach
- 4 cups vegetable or chicken broth
- 2 tbsp butter (divided)
- 1 cup onion (finely chopped)
- 4 cloves garlic
- 1 ½ cups arborio rice
- ½ cup white wine
- ½ cup parmesan cheese (finely grated)
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).
If you can’t find the baby artichokes, or simply want to skip this process to make things quicker, you can purchase a jar of artichoke hearts at the grocery store.
Next, heat the olive oil in a large skillet or sauté pan over medium-high heat.
Add the artichokes and mushrooms.
Saute for 8-10 minutes, then add the spinach.
Saute 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.
Placea separate large pan on the stove over medium heat and add the butter.
Once the butter is melted, add the onions. Saute until translucent, then add the garlic. Saute 1-2 minutes, then add the risotto.
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.
The “meatiness” of the mushrooms and artichokes make you totally forget that this is a vegetarian dish!
It’s rich, creamy, flavorful and filling, making it a great meatless dinner option!
You can even leave out the vegetables to make a traditional risotto, then use the leftovers to make THE BEST Arancini!
Spinach Artichoke Mushroom Risotto is a rich and hearty, vegetarian and gluten free dish, that is easy to make and perfect for weeknight dinners.
Servings: 4 people
Prep Time: 1 hour hr
Total Time: 1 hour hr
Author: Whitney Bond
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients
- 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
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 Facts
Serving 4gCalories 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 (8%)Vitamin A 4405mg (88%)Vitamin C 13.6mg (16%)Calcium 250mg (25%)Iron 6.9mg (38%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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