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spinach-artichoke-risotto-recipe

Spinach Artichoke Risotto

A creamy and delicious vegan 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 small Onion, finely chopped
  • 2 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 1 cup Artichoke Hearts, chopped
  • 4 cups Fresh Spinach
  • 1 tablespoon Nutritional Yeast
  • to taste Salt and Pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Stir in the Arborio rice and cook for 2 minutes, allowing it to toast slightly.
  4. 4. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  5. 5. Stir in the chopped artichoke hearts and fresh spinach. Cook until the spinach is wilted, about 3 minutes.
  6. 6. Add the nutritional yeast and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 8g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 400mg | Fiber: 6g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 3mg

Keywords

Risotto, Vegan
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