Chef Fabio Viviani's Spinach and Artichoke Risotto for #SundaySupper
  • 4 tbsp butter
  • 1 yellow onion, diced
  • 1⅓ cup arborio rice
  • 2 qt chicken stock, hot
  • 1 cup dry white wine
  • 15 oz can quartered artichoke hearts, drained and chopped
  • 5 cups baby spinach
  • ⅓ cup grated parmesan cheese
  • sea salt and cracked black pepper, to taste
  1. In a large saute pan, heat up 3 tbsp of butter over medium heat. Add the onions and a pinch of salt, then saute until they soften. This process takes about 5 minutes. When the onions are softened, add the arborio rice. Toast the rice in the pan for a few minutes. The rice will become opaque.
  2. When the rice is toasted/opaque, add the white wine, then simmer until the wine is almost completely absorbed.
  3. After the wine is almost absorbed, begin adding the stock one ladle at a time. You should add just enough stock to cover the rice, then stir frequently until almost all of it is absorbed. Continue this process until about half of the stock is added. Then, add the chopped artichokes. Continue the process of adding the stock by the ladle until all is absorbed.
  4. Meanwhile, in a large skillet, heat the fresh spinach over medium heat with a pinch of salt. The leaves will wilt in about 5 minutes. Set pan aside.
  5. When the risotto has absorbed all of the stock, remove the pan from heat and stir in the remaining tablespoon of butter and grated parmesan cheese. Fold in the sauteed spinach as well. Serve warm with additional parmesan cheese. Enjoy!
Recipe by Helpful Homemade at