---
title: Ultra-Creamy Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spinach-and-artichoke-risotto-582c3051bfba3d7f9b1cf862
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: hard
allergens:
  - Soy
  - Milk
  - Tree Nuts
tags:
  - Gluten Free
  - Veggie
rating: 4.0
rating_count: 586
source_chef: Recipe Development Team
nutrition:
  calories: 562
  protein: 18
  fat: 27
  saturated fat: 4.5
  carbohydrates: 72
  sugar: 4
  fiber: 7
  cholesterol: 14
  sodium: 748
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/ultra-creamy-risotto.avif"
---
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. In a #small pot{}, combine @veggie stock concentrate{2%unit} and @water{4%cup}. Bring to a boil and reduce to a simmer over low heat.

Halve, peel, and dice @yellow onion{1}. Mince or grate @garlic{2%clove}. Drain and pat @artichokes{2%jar} dry with a paper towel, then chop into bite-size pieces. Cut @button mushrooms{8%ounce} into quarters. Finely chop @parsley{¼%ounce}.

In a #medium pot{}, heat a large drizzle of @olive oil{2%tbsp} over medium-high heat. Add onion and cook until softened, 2-3 minutes. Add garlic and mushrooms and cook until mushrooms have started to soften, another 2-3 minutes.

Add @arborio rice{1.5%cup} to pot and stir until grains are translucent, about 1 minute. Add warm stock ¼ cup at a time, stirring after each addition. Let rice absorb stock before adding more.

While risotto cooks, place artichoke hearts on a #baking sheet{} and toss with a drizzle of olive oil and a pinch of black pepper. Broil until crisped and starting to brown, 5-7 minutes.

Once rice is al dente, add broiled artichoke hearts, parsley, and half the @Parmesan cheese{½%cup} to risotto. Stir to combine. Season to taste with @salt{} and @black pepper{}. Divide risotto between plates and top with @pine nuts{1%ounce} and remaining cheese.