Creamy Spinach and Artichoke Risotto with Mascarpone

Why You’ll Love this Recipe

• Risotto is simple and enjoyable to make, even for home cooks.
• Leftovers are useful—they rehearse well or become arancini.
• Perfect for spring, but suitable anytime of year.
• Elegant and comforting without being complicated.

Risotto Origins in Italy

Rice arrived in Italy centuries ago, and the risotto we know today appears in recipes from the early 1800s. Traditionally linked to northern Italian regions like Milan and Venice, risotto relies on short- to medium-grain starchy rice. Do not rinse the rice before cooking—the surface starch is essential for risotto’s signature creaminess.

Best Rice for Risotto

Use Carnaroli, Vialone Nano, or Arborio rice. Arborio is widely available, but Carnaroli is especially prized for its high starch content and ability to hold texture.

Ingredients

What you need:

• Artichokes: Canned baby artichoke hearts work well.
• Kosher salt
• Olive oil: For searing the artichokes and finishing.
• Vegetable stock: Keeps the dish vegetarian; low-sodium preferred.
• Unsalted butter: Used for sautéing and finishing.
• Yellow onion: Finely diced and gently sautéed.
• Rice: Carnaroli, Vialone Nano, or Arborio.
• Dry white wine: Adds acidity and depth—Pinot Grigio is a good choice.
• Fresh spinach: Wilts quickly into the risotto.
• Parmesan cheese: Freshly grated Parmigiano-Reggiano is best.
• Mascarpone cheese: Adds luxurious creaminess.
• Black pepper: A pinch to finish.
• Lemon zest: Brightens the dish and complements the artichokes.

See the recipe card below for exact quantities.

Substitutions

Easy swaps:

• Rice: Use Vialone Nano or Arborio if Carnaroli is unavailable.
• Artichokes: Fresh or frozen artichokes work; adjust cooking as needed.
• Greens: Baby kale can replace spinach.
• Stock: Substitute chicken stock if you don’t need a vegetarian result.

How to Make Spinach Artichoke Risotto

Risotto isn’t difficult—it’s about attention and timing. Sear the artichokes briefly for color, sweat the onion in butter, toast the rice, add wine, then gradually add warm stock while stirring. Finish by stirring in spinach, mascarpone, butter, parmesan, lemon zest, and the seared artichokes for a creamy, balanced result.

Equipment

Helpful tools:

• Small frying pan for the artichokes
• Large sauté pan or braiser for cooking the risotto
• Small pot to keep the stock warm
• Zester or microplane for lemon zest

Prepare the Artichokes

• Drain and halve the artichokes, pat dry, and season with a pinch of kosher salt. Heat olive oil in a small pan over medium-high heat and sear the artichokes until browned on both sides. Transfer to a paper-towel-lined plate and set aside.

Start the Risotto Foundation

• Warm the vegetable stock in a small pot and keep it at a gentle simmer. In a large sauté pan, melt 3 tablespoons butter over medium heat. Add the diced onion and cook until translucent but not browned. Add the rice and stir to coat; cook 1–2 minutes to toast. Pour in the white wine and cook until absorbed.

Cook the Rice

• Add warm stock a ladleful at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue until the rice is tender with a slight bite, about 18–20 minutes. Add a final ladle of stock when the rice is nearly done.

Finish the Risotto

• With the last ladle of stock, stir in the spinach and cook until fully wilted, about one minute. Remove from heat and stir in mascarpone and the remaining tablespoon of butter until smooth. Add grated parmesan, season with black pepper and salt to taste, then fold in lemon zest and the seared artichokes. Serve garnished with basil, a drizzle of olive oil, or extra parmesan.

Variations

Try these twists:

• Swap artichokes for asparagus and use orange zest for a brighter citrus note.
• Add grilled chicken or shrimp for a heartier, protein-rich meal.

Storage

Storing leftovers: Refrigerate in an airtight container for up to 5 days.

Reheating: Warm gently over low heat in a pan, adding a splash of stock or water to loosen the texture. Reheated risotto won’t be quite as creamy as freshly made but remains delicious.

Freezing: Cooled risotto freezes well for 3–4 months; thaw and reheat gently.

What to Make with Leftover Risotto

Leftover risotto is ideal for making arancini—formed into balls, sometimes filled with mozzarella, breaded and fried for a crunchy, cheesy snack or appetizer.

Top Tip

Do not rinse the rice before cooking; the surface starch is critical for achieving the classic creamy texture.

Troubleshooting

If you run out of stock while finishing the risotto, hot water will work in a pinch—add it warmed and continue stirring until the rice reaches the desired texture.

What to Serve with Risotto

This risotto is substantial on its own, but pairs beautifully with grilled pork chops, veal, chicken, or fish for a complete meal.

Wine Pairing

Dry white wines are ideal: Pinot Grigio, Pinot Bianco, or an Italian Chardonnay complement the flavors. A dry rosé also pairs nicely.

Choose a dry white—Pinot Grigio is a reliable favorite, but other dry whites work well too.

Rice itself is gluten free. This recipe contains ingredients that are naturally gluten free.

Orzo is a pasta shaped like rice; risotto is made with actual rice grains. They are not interchangeable.

Spinach Artichoke Risotto with Creamy Mascarpone Cheese