Cheese, Artichoke and Spinach Risotto

Cheese, Artichoke and Spinach Risotto topped with vine tomatoes and pine nuts served in a white bowl
  • 2 servings
  • 55 minutes to prepare
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  • 1 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 garlic cloves, crushed
  • 50ml white wine
  • 200g risotto rice (such as Arborio or carnaroli)
  • 1/4 tsp chilli flakes
  • 4 marinated artichokes, sliced
  • Large handful spinach, roughly chopped
  • 40g St Agur or Manchego cheese, finely grated
  • 500ml vegetable stock, kept hot in a saucepan to the side
  • 1 bag watercress
  • 100ml extra virgin olive oil
  • Salt and milled pepper
  • Cherry tomato halves roasted in olive oil and salt unitl soft, lightly toasted pine nuts and a few watercress leaves


Preparation Time 30 minutes
Cooking Time 25 minutes

For the watercress oil simply blend the ingredients until smooth for 2-3 minutes to produce a beautiful vibrant green oil. Strain through a fine sieve or muslin cloth.

For the risotto, take a large frying pan and gently fry the finely chopped shallot in the olive oil until soft but not browned. Add the garlic, chilli flakes and white wine and cook until the wine has absorbed. Now add the risotto rice and cook for 1 minute before adding half of the vegetable stock, keep the rest on a low heat to the side.

Keep the risotto simmering for about 15 minutes, adding a little more stock as required.

Next stir in the artichoke and spinach just to warm through, with a little more stock if required. Finally add the St Agur or Manchego cheese into the risotto and stir until melted.

Season to taste and serve topped with roasted cherry tomatoes, lightly toasted pine nuts and a drizzle of the watercress oil.