Meal Kit
Spinach and Artichoke Risotto
with Parmesan and crispy breadcrumbs
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
Spinach and artichoke is the basis of many a delicious dip, and now is the delicious basis for this creamy risotto. The fresh spinach and the briny artichokes (toasted!) combine with a hint of bright lemon to make this risotto sparkle and sing. What other appetizers will make great inspiration for us? Keep ordering and see.
In Your Box (serves 2)
- 8 oz. Artichoke Hearts
- 7⅕ oz. Arborio Rice
- 5 oz. Baby Spinach
- 1 Lemon
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2 oz. Light Cream Cheese
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1 oz. Shredded Parmesan Cheese
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¼ cup Panko Breadcrumbs
- 2 tsp. Mirepoix Broth Concentrate
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates104g
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Net Carbs99g
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Fat21g
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Protein19g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meat lovers! If adding protein, pat dry, season with a pinch of salt and pepper, and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using chicken breasts, cook until chicken reaches minimum internal temperature, 5-7 minutes per side. If using salmon fillets, cook, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. If using filets mignon, cook until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes. Add to meal as desired.
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1 Prepare the Ingredients
Drain artichokes, rinse, and pat dry. Coarsely chop.
Coarsely chop spinach.Zest lemon, halve, and juice. -
2 Toast Panko and Cook Artichokes
Place another medium pot over medium-high heat and add 2 tsp. olive oil. Add panko to hot pot and stir constantly until toasted, 1-2 minutes.
Remove panko to a plate. Wipe pot clean and return to medium heat.Add 2 tsp. olive oil and artichokes to hot pot. Stir occasionally until softened, 2-3 minutes.Transfer artichokes to another plate. Wipe pot clean and reserve. -
3 Start the Risotto
Return pot used to cook artichokes to medium-high heat and add 1 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from other medium pot, mirepoix base, 1/4 tsp. salt, and a pinch of pepper to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes. -
4 Finish the Risotto
Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.
Add cream cheese, garlic salt, spinach, and artichokes to pot. Stir until spinach is wilted, 1-2 minutes.Stir in 1 tsp. lemon zest and 1 Tbsp. lemon juice. Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with panko and Parmesan. Bon appétit!
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