Spinach and Artichoke Risotto Bite


Fresh risotto made with artichokes, fresh baby spinach, spices, rice and cheese, then formed into a bite size ball, breaded with panko crumbs for a crispy bite when deep fried.

At a Glance

Item Code



2/5 lbs

Case Count

180 each


1.25" x 1.25"

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Recipe Ideas

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Spinach & Artichoke Risotto Bites with Lemon & Vanilla Bean Mousse

Ingredients (4 servings):

  • 6 each Spinach & Artichoke Risotto Bites, thawed
  • 1/2 cup heavy whipping cream
  • ½ cup water
  • 2 lemon, juiced and zest reserved
  • 2 tbsp. sugar
  • 1 vanilla bean
  • 1 tsp. salt
  • ½ tsp xanthan gum
  • Cayenne pepper
  • Marjoram leaves for garnish


In blender place all ingredients except for xanthan gum and cayenne pepper. Blend until smooth then add gum and blend until dense. Pour mixture into a cream whipper dispenser. Discharge co2 cartridge, shake well and refrigerate, on its side, for 2 hours. Fry risotto bites for 2 ½ minutes at 350°F. Serve with lemon vanilla mousse and sprinkle with cayenne pepper.

About the Dish:

“Mousse can be savory or sweet. The characteristics in both is a light and airy texture provided by incorporating air bubbles through a vigorous whipping process.”

Spinach & Artichoke Risotto Bites with Sundried Tomato Pesto & Pecorino

Ingredients (4 servings):

  • 16 ea. Spinach & Artichoke Risotto Bites, thawed
  • 2 oz sundried tomatoes
  • ½ cup extra virgin olive oil
  • ½ cup water
  • 1 garlic clove, minced
  • ½ cup Pecorino cheese
  • 1 tbsp. light brown sugar
  • ¼ cup minced parsley
  • salt and pepper TT
  • 10 mint leaves (few reserved for garnish)


In a blender combine sundried tomatoes, garlic, olive oil and water. Puree until smooth. Adjust density by adding more water, a little at a time. Add parsley, mint, pecorino and season with salt and pepper. Blend until smooth. Fry risotto bites for 2 ½ minutes at 350°F. Serve immediately with pesto and shaved pecorino.

About the Dish:

“Risotto is traditionally made with Arborio rice but other varieties are used in Italy. Carnaroli rice and Vialone Nano are the most popular. Carnaroli differs from Arborio because of a higher starch content and firmer texture. Vialone Nano is the most prized for its very high simple starch content and its ability to absorb a great volume of liquid in cooking.”

Spinach & Artichoke Risotto Bites with Wild Mushroom Bisque

Ingredients (4 servings):

  • 12 each Spinach & Artichoke Risotto Bites, thawed
  • 1 oz. dried porcini, reconstituted
  • 4 oz. cremini mushrooms, chopped
  • 4 oz. white buttons, chopped
  • 4 oz. shitake, chopped
  • 4 oz. oyster mushrooms, reserve few pieces for garnish
  • 1 garlic clove minced
  • ½ cup yellow onion, minced
  • 2 oz. butter
  • ½ cup half and half
  • 1 tbsp. fresh thyme
  • ½ tbsp. fresh rosemary
  • ½ tbsp. fresh tarragon (plus more for garnish)
  • 2 qt. chicken stock
  • ½ tsp white truffle oil
  • ½ cup Grana Padano cheese
  • Salt & pepper TT
  • Crème fraiche and Extra Virgin Olive Oil for garnish


Sweat onion and garlic with butter Add all the mushrooms and sweat for 10 minutes or until wilted. Pour in chicken stock and bring to a simmer. Add rosemary, thyme and tarragon. Simmer for 45 minutes. Add half and half then blend bisque with cheese. Return soup on the stove and season with truffle oil, salt & pepper. Sprinkle salt & pepper on the remaining oyster mushrooms, sear them and set aside. Fry risotto bites for 2 ½ minutes at 350°F. Place soup onto serving dishes, arrange risotto bites, oyster mushrooms and tarragon. Drizzle with crème fraiche and evoo.

About the Dish:

“Bisque is a smooth, creamy, highly seasoned soup of French origin. It can be made from lobster, or any crustaceans. Also, creamy soups made from vegetables, or mushrooms can also be referred to as bisque. To be called bisque soups must be rich, velvety and smooth and free of any particle.”

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