Lemon Spinach Artichoke Risotto


Risotto 1 The Curvy Carrot


Suddenly I’m realizing that risotto might be on my list of favorite foods, especially when it comes to the realm of comfort foods.  Creamy, warm, and pretty much amenable to any kind of flavor pairing, risotto is extremely versatile.  For someone who is leftover resistant like me, I’m also pretty amazed at the various things you can make with leftover risotto….without eating another bowl of risotto itself.

I had the original recipe from Williams Sonoma bookmarked for over a year. I kept pushing off making the dish, making excuses like “it takes too long” to make or the flavors weren’t great for the time of the year.  Well, now that it’s spring (We biked over 20 miles this past weekend in the most beautiful weather…including seeing three deer by the trail, two turkeys, and various chipmunks and squirrels. This makes me happy.), I wanted to give it a fair go.  And I was very glad I did.

Now, I know risotto has this reputation for being a very time consuming dish to make, but honestly, I didn’t think it was too bad.  All said and done, I think it took me about 45 minutes from start to finish, but it was so worth it.  My next post will be a great way to use leftovers, so when you think about it, 45 minutes for several meal’s worth of food isn’t so bad.  For a cheesy cheddar risotto, click here.  For a nice mushroom risotto, click here.  And for a spring primavera risotto, click here.  It’s obvious I like this stuff.

Play around with your flavors here.  For a spring version, I added in some spinach and artichokes to give it a bit more flavor.  I initially planned on adding in some capers as well, but I forgot.  Serve with a nice green salad and a chilled glass of wine.  Enjoy.



Risotto 6 The Curvy Carrot



Lemon Spinach Artichoke Risotto

Servings: 4-6



3 cups vegetable stock

3 and 1/2 cups water

5 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 medium shallot, minced

2 and 1/4 cups Arborio rice

1/2 cup fresh lemon juice

Zest from one lemon

3/4 cup Parmigiano-Reggiano cheese, grated

1-2 cups fresh baby spinach leaves (adjust to your own tastes)

One 7.5-ounce jar of grilled marinated artichoke hearts, drained and rinsed

For garnish:  extra lemon, chives, cheese, etc.



1. In a large saucepan over high heat, combine the vegetable stock and the water.  Bring the mixture to a boil, reduce the heat to low, and simmer.

2. In another large saucepan or Dutch oven over medium heat, melt 2 tablespoons of the butter with the 3 tablespoons of olive oil.

3. Add the shallot and cook until softened, about 3 minutes or so.

4. Add the rice and stir for about 3 minutes.

5. Add about 3/4 cup of the simmering vegetable stock (adjusting the heat if necessary to keep the remaining stock at a simmer), and cook, stirring the rice constantly until the stock is absorbed, about 2-3 minutes.

6. Continue adding the stock, about 3/4 cup at a time and stirring constantly, until all but about 1/2 cup of the stock has been used. (This part took me about 20 minutes.)

7. Add the lemon juice to the remaining 1/2 cup stock and add the stock/lemon juice mixture, little by little, to the rice, stirring until almost completely absorbed.

8. Add remaining 3 tablespoons of butter, lemon zest, spinach, and artichokes,stirring constantly and breaking up the artichokes a bit with your spoon.

9. Add in the cheese, stirring until completely melted.  Adjust to taste with salt/pepper and additional lemon juice if desired.  Garnish with chives, additional cheese, and extra lemon.


Source:  Adapted from Williams Sonoma.



May 13, 2014 - 10:01 am

Jacki @ Two Forks One Love - I love risotto. I will have to make this next week when my husband is out with the boys!

May 13, 2014 - 3:17 pm

Eileen - Ooh, artichokes in a risotto sound so perfect right now! Such a perfect springy lunch. Yay!

May 13, 2014 - 7:10 pm

Katrina @ Warm Vanilla Sugar - I’ve never made risotto!! And this looks like just the recipe to try. Comfort food is right!

May 13, 2014 - 7:25 pm

Carol at Wild Goose Tea - You made a most excellent point about the use of risotto for left overs—-that spending 45 minutes was worth it to have an original meal and then a base for other meals. In my case that would be something interesting to take to lunch. Duh, I never thought of that way with that dish. I do other dishes. I don’t think twice in regard to lasagna or soup. Thank you!

May 15, 2014 - 8:20 am

Lily (A Rhubarb Rhapsody) - Just letting you know I’ve featured your “lemon spinach artichoke risotto” recipe on my blog. Thanks for sharing such a delicious recipe!

May 15, 2014 - 10:14 am

srlacy - Thanks, Lily! :) Have a great rest of your week!

May 16, 2014 - 7:02 am

Joanne - Risotto definitely is worth the effort! Plus think of all the arm muscles you’re toning while stirring – win/win. This spinach artichoke combo sounds awesome. It’s one of my favorites to begin with so I know I’d love it in this format!

June 13, 2014 - 5:00 am

Cheesy Risotto Cakes with Poached Egg » The Curvy Carrot - [...] a simple recipe that I have been meaning to post for a while.  I used leftover risotto from this recipe, but you can use whatever kind of risotto you have on hand.  For the cheese, I used some mild goat [...]

My Ultimate Salad


Ultimate Salad 10 The Curvy Carrot


Happy Salad Month!  Did you know that May is National Salad Month?  (I didn’t either.)  But thanks to my good friends over at Earthbound Farm, we are celebrating all month!

And I have a confession.  I’m not really a salad eater.  I’d like to think I am, really.  I loved the days back in the college dorm where there was an endless salad bar-where I would inevitably load up three pieces of iceberg lettuce with three different types of cheese, croutons, *maybe* a radish or other vegetable, and a giant ladle-full of ranch dressing.  Hello, freshman 15!!!   But, as I told myself (I realize now that denial is one of the strongest human emotions), it still was “a salad” so it was good for me, right?  Yep.  Denial.

But, as I’ve gotten older and (hopefully) wiser, I’m realizing that a salad doesn’t have to be some limp watery iceberg covered in high density calories.  It can be an excellent source of fuel to power me through some pretty long days-and it’s a perfect vessel in which to diversify my diet.  When I visited Earthbound Farm back in October 2013, we actually worked on an activity together to devise the perfect salad, asking ourselves what made a salad “good”.

What makes a salad “good” to you?

To me, the greens are pretty important.  And, after visiting Earthbound, I realized I would have to move out of my comfort zone of simple spinach (yes-besides kale, it’s probably one of the most nutrient-dense greens around.)  I could experiment with some peppery arugula, crunchy romaine, or even try a blend of different leaves for some variation (have your tried a Zen blend yet? Pretty fantastic.)  For this salad, I chose that peppery arugula to offset the creaminess/sweetness of some of the other ingredients.

I also need a hint of sweetness in the form of fruit of some kind.  I know some people have an aversion to fruit in their salads, but I’m a convert (ever since I experienced raisins on my salad at Pizza Hut when I was about 5 years old.  Gotta love that Pizza Hut salad bar, too.)  I decided to run with blueberries-the motherload of antioxidants and vitamins K and C.

Now, for something crunchy.  Walnuts.  Yes, toasted walnuts will work (or any other kind of nut, really.)  But walnuts look like little brains for a reason-they are literally “brain food”.  High in omega-3 fatty acids and fat-soluble vitamin E, these little guys provide protein and super brain protection (which we all need).

Something creamy, perhaps?  Sliced avocado will do the trick.  I know that there are some people out there that avoid avocados for their fat content, but it’s mostly “good” fat.  Putting avocado on your salad will also increase the absorption of fat-soluble vitamins and other compounds-like lycopene, which is found in tomatoes.  Wonder why guacamole and tomatoes go so well together?  It’s like a little nudge from Mother Nature to make sure we get the nutrients we need by pairing these things together.

And I need something earthy, too, like some roasted beets.  You can prepare yours any way you like, but I actually salt-roasted mine (recipes to come in later posts….).  Beets are good for your liver.

Last but not least, I had to write about halloumi.  Ah, halloumi.  Probably my second most favorite food in the world (second to these cakes made by a bakery in my hometown).   The cheese you can fry.  Salty, buttery, and a bit chewy.  Halloumi makes anything taste better.  For other recipes with halloumi, click here or here.  You can put any cheese on this salad (a smooth, creamy goat cheese would be nice), and, obviously, for a vegan version, just omit the cheese.

Happy Salad Month, everyone.

 Ultimate Salad 8 The Curvy Carrot



My Ultimate Salad

Servings:  4 large salads



For the salad:

One 5-ounce package (bag or clamshell) of Earthbound Farm arugula

2-3 medium beets, roasted and sliced thinly

1 cup fresh blueberries

1 cup walnuts, toasted

1/2 avocado (or more, depending on your personal tastes), sliced thinly

Halloumi cheese, sliced and fried

For the dressing:

3/4 cup extra-virgin olive oil

1/4 cup raspberry vinegar

2 tablespoons honey

Salt, to taste



1. For the salad dressing:  In a medium bowl, whisk together the oil, vinegar, and honey, mixing until emulsified.  Season to taste with salt.

2. Transfer the salad greens to a large bowl and drizzle with the salad dressing (you don’t have to use all of it.).  Toss the arugula gently to coat evenly with the dressing.

3. Divide the salad evenly among your serving bowls and top with the roasted beets, blueberries, toasted walnuts, avocado, and cheese.



Source:  A Curvy Carrot original.

May 1, 2014 - 5:18 am

Jo from yummyvege - You learn something everyday! Guess anything’s a good excuse to eat more salad!

May 1, 2014 - 8:40 am

Katrina @ Warm Vanilla Sugar - I love this kind of stuff in salads too! I’m new to Halloumi, but this sounds perfect!

May 2, 2014 - 1:47 am

Carol at Wild Goose Tea - I had no idea that May was National Salad month. Personally I love salad in all its glorious forms—and that includes fruit in green salads. You certainly put together an elegant beautiful salad. I would be very pleased to eat it.

May 4, 2014 - 2:50 pm

Joanne - I totally agree with your ultimate salad analysis. I need something creamy, sweet, crunchy, and cheesy in mine as well! And your mix-in choices sound pretty delectable.

May 5, 2014 - 11:42 am

Helen @ Scrummy Lane - I love how you’ve presented this cute little salad. You have quite a few of my favourite foods in there, too, so I’m definitely impressed (& feeling smug because I like such healthy foods!)

May 19, 2014 - 10:03 pm

Emma - Ahh gorgeous, I LOVE halloumi. This salad looks like such a nice combination of flavors and textures… a little bit of everything!

Guacamole (A Curvy Carrot Remix)

 Guacamole 6 The Curvy Carrot


You know you’ve been blogging for a while when you realize that every time you see an old photo from a very early post, you have a visceral reaction.  Like, a visceral reaction that’s a mix of sappy sentimentality and an uncomfortable realization that I thought the photos looked good enough to publish online.

That being said, there’s still a lot of photos that I personally feel are cringe-worthy, but if it’s a good enough recipe, then I would much rather publish it and move on.  And, I do believe that a blog is somewhat of a diary to us, so looking back, there’s an opportunity to see growth and change over a longer timeline.  The nice thing about having a blog-really, probably one of the best things-is that I still can tell you where I was (physically, emotionally, spiritually) when I wrote the post.  You see the pictures of guacamole, but I see a snapshot of my life.

When I wrote the old guacamole post, I was in physical and emotional limbo-living with my parents in my late 20′s because I was going through a pretty emotionally draining divorce, living from paycheck to paycheck (I got down to $2 once in my bank account-talk about major stress!), and secretly borrowing clothes from my younger sister.  Now, I’m in a city I love where I found my dream job, I’m in a wonderful relationship with someone I really care about, and I’m actually able to save a bit of money at the end of the month.  And, when my sister comes to visit, she raids MY closet.

So things change.  The yin and yang of life.  Ebb and flow.  Good and bad.  Not that that time was a BAD part of my life, but I wouldn’t want to revisit it in any form.  I’ve grown up a lot since then, and I would like to go back and give that old part of me a great big hug.  I’d like to tell the old me that things will get better with time and that, almost four years later, I would be re-doing this recipe because I’d still have this blog and a love for all things related to food.  It’s kind of a warm and fuzzy feeling.


Guacamole 3 The Curvy Carrot



Guacamole (A Curvy Carrot Remix)

Servings:  makes 2-3 cups or so



2 cloves garlic, minced

2 avocados

1/2 to 3/4 cup chopped yellow onion (dependent on how much you like onion)

1 large ripe tomato, chopped (I used about 3/4 cup)

1/8 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon garlic salt

1 teaspoon seasoned salt

Juice of one lime (or to taste)


Guacamole 1 The Curvy Carrot




1.  Place minced garlic into a large bowl.

2. Peel and remove pits from avocados.  Add avocado to the bowl with the garlic and mash together until you reach your desired consistency.

3. Add chopped onions to avocado/garlic mixture and mix with spoon.

4. Add tomatoes and mix gently with spoon.

5.  Add remaining spices/salts and lime juice, and stir well, adjusting to taste.


Source:  A Curvy Carrot original.

April 29, 2014 - 6:51 pm

Katrina @ Warm Vanilla Sugar - haha, I have the same reaction to my old posts, buuuuut they’re there. And they’re super fun to bring back. I love guacamole more than anyyyything! It’s so good. Always. And this recipe looks perfect!

April 29, 2014 - 6:56 pm

Hannah @ CleanEatingVeggieGirl - You can NEVER go wrong with a good guac recipe. I love the spices that you added to this!

April 30, 2014 - 10:35 am

Helen @ Scrummy Lane - Well, first of all I’ve only discovered your blog recently but am really enjoying it. Secondly, these photos are beautiful! It must be amazing to see where you’ve come from since the first post. I just started blogging at the beginning of this year and already have a couple of photos that I know will be clangy cringers later on … lol! But you’re right, it’s a diary of our lives and that’s very beautiful. :-)

May 1, 2014 - 5:00 am

My Ultimate Salad » The Curvy Carrot - [...] of fat-soluble vitamins and other compounds-like lycopene, which is found in tomatoes.  Wonder why guacamole and tomatoes go so well together?  It’s like a little nudge from Mother Nature to make sure [...]

May 1, 2014 - 9:00 pm

Joanne - It really is crazy how I can remember exactly what was going on in my life when I wrote each post…definitely the benefit of having a blot! It’s so nice to look back and see how things have changed…for the better :) .

May 18, 2014 - 4:05 pm

Awesome and Easy Guacamole Recipes | The Recipe Blog - [...] publish it and move on. And, I do believe that a blog is somewhat of a diary to us, …… Guacamole (A Curvy Carrot Remix) » The Curvy Carrot 5.CHIC EATS: Easy Guacamole [RECIPE] – News One Need to know the best way to make [...]