Artichoke & Goat Cheese Risotto

We prepare our risotto just like one of our favorite Italian restaurants, Cortina! Mixing in our Artichoke & Goat Cheese Dip is our ultimate hack for a slightly tangy, yet creamy base (that, and you don’t have to spend an hour endlessly stirring the grains)! This dish makes a great vegetarian entrée or side dish for the table - and bonus, it's gluten free!

Type: Entree
Servings: 2-4
Kitchen Time: 30 minutes

Great with:



Shopping List: 

  • K&M Cortina’s Risotto Starter

  • K&M Marinated Artichokes

  • K&M Artichoke & Goat Cheese Dip

  • Shaved Parmesan

Pantry Items: 

  • Salt & Pepper
  • White Wine (Optional)


  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 Cortina’s Risotto Starter (arborrio rice, water, onion, butter, garlic, sea salt), K&M Marinated Artichokes (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