Artichoke & Goat Cheese Risotto


 Mixing in our Artichoke & Goat Cheese Dip is the ultimate hack for a slightly tangy, yet creamy base (that, and you don’t have to spend an hour endlessly stirring the grains)! Fantastic as a gluten free, vegetarian entrée or a perfect pairing for roasted meats.

Servings: 2 (entrée) - 4 (side dish)
Kitchen Time: 30 minutes 
Allergens: milk, eggs, soy
Pairs Great With: Cold Brew Tiramisu


Your kit includes: 

  • K&M Risotto Starter*
  • K&M Marinated Artichokes
  • K&M Artichoke & Goat Cheese Dip*
  • Shaved Parmesan 

*Already made for you! 

Pantry items: 

  • White Wine (optional)
  • Salt & Pepper


    1. Drain marinated artichokes.
    2. Pour the risotto base into a large pan over medium heat and break apart with a wooden spoon. Add ½ cup white wine (or water) and simmer until the wine is almost all absorbed.
    3. Then add 1 cup of water and continue to cook, stirring occasionally, until the liquid is absorbed, and the rice is tender.
    4. Turn heat off and stir in ¾ to 1 cup of the artichoke & goat cheese dip. Fold in half of the marinated artichokes. Taste and adjust seasoning with salt and pepper.
    5. Transfer to a serving dish and top with remaining artichokes and shaved parmesan. Serve and enjoy!


    Chef’s Tip: If you like your risotto more al dente start with ½ cup of water and add more according to your taste.



    K&M Risotto Starter (arborrio rice, water, onion, butter, garlic, sea salt), K&M Marinated Artichoke Hearts (artichoke hearts, extra virgin olive oil, lemon juice, parsley, garlic, sea salt), K&M Artichoke & Goat Cheese Dip (artichoke hearts, mayonnaise, goat cheese, cream cheese, parmesan cheese, garlic, sea salt, cayenne).


    Written by Kitchen & Market