Spinach, Artichoke & Mushroom Risotto

Saved recipe by Whitney Bond. Approximate US cup-to-gram conversions used for mushrooms, spinach, onion, arborio rice and Parmesan; liquids use 240 ml/cup. Original total time: 1 hour.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Trim both ends from fresh baby artichokes, quarter them and discard loose leaves. Steam for about 20 minutes until soft. Omit steaming if using tender jarred hearts.

Step 2

Heat the olive oil in a large frying pan over medium-high heat. Sauté the artichokes and mushrooms for 8–10 minutes. Add spinach and sauté for 2–3 minutes until beginning to wilt. Set aside.

Step 3

Bring the stock to the boil in a saucepan. In a separate large pan, melt the butter over medium heat. Sauté the onion until translucent, add garlic and cook for 1–2 minutes.

Step 4

Add the rice and cook for 2–3 minutes, then add the wine. Add boiling stock about 240 ml at a time, allowing each addition to be absorbed before adding the next. Continue until the stock is absorbed and the risotto creamy.

Step 5

Stir in the Parmesan and sautéed vegetables and serve.