SPINACH ARTICHOKE RISOTTO
Spinach Artichoke Risotto is the ultimate creamy comfort food with all the flavors of the classic dip. Put this easy vegetarian appetizer or side dish on the table in just 30 minutes!
INGREDIENTS
- 1 garlic clove, minced
- 1/2 teaspoon of thyme
- salt and pepper to taste
- 1 large shallot, diced
- 2 ounces of cream cheese
- 1 1/2 cup Arborio rice
- 1/2 cup grated Parmesan
- 4 1/2 cups low sodium chicken broth
- 3 tbsp butter, divided
- 10 ounces of chopped frozen spinach, thawed and drained
- 14 ounces canned artichoke hearts, drained and chopped
- juice of a lemon
- 4 slices of pancetta, for garnish
INSTRUCTIONS
First, in a small skillet over medium heat, sauté the pancetta until browned and crispy. Drain on a paper towel-lined plate. Crumble and set aside.
Then, add the chicken broth to a small saucepan and heat over medium-low heat. Meanwhile, melt 2 tablespoons of butter in a heavy-based saucepan over medium heat. Add the diced shallots and sauté 2-3 minutes until translucent. Add the garlic and brown for 1 minute. Add the arborio rice, stirring to coat the rice in butter. Sauté 2-3 minutes to toast the rice.
Add two ladles of chicken broth to the rice, stirring to incorporate. Cook until liquid is absorbed, stirring frequently. Add two ladles of broth at a time, stirring and simmering until the broth is absorbed before adding more.
Meanwhile, melt the remaining tablespoon of butter in a skillet over medium heat. Add the drained and chopped spinach and artichoke hearts to the pan. Season with thyme, salt and pepper to taste. Sauté until hot.
When all the broth has been absorbed and the rice is al dente, turn off the heat and add the cream cheese. Stir until melted and combined. Stir in the Parmesan. Add spinach and artichokes, stirring to combine. Season with salt and pepper to taste. Finish with a squeeze of lemon and garnish with the crumbled pancetta. Happy Cooking Time.
