Spinach Risotto

We are using baby spinach because of its convenience and tenderness. If you are using mature spinach, thoroughly rinse it first. You may want to blanch it first for a few seconds, before chopping and using in this recipe.

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 to 6

Ingredients

  • 5 Tbsp butter, divided 4 Tbsp and 1 Tbsp
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon Italian seasoning (dried herbs such as basil and thyme)
  • 1/8 teaspoon ground nutmeg
  • 2 cups (400 g) risotto rice (arborio, carnaroli, vialone nano)
  • 1/2 cup white wine
  • 5 cups chicken stock (or vegetable stock for vegetarian option)
  • 3/4 cup shredded Parmesan cheese
  • 8 ounces baby spinach, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of salt, more to taste

Method

1 Heat stock and prep ingredients: Make sure that all of your ingredients are ready to go before you start. Heat stock in a medium sized saucepan until steamy, lower the heat and keep warm while you make the risotto.

2 Cook onions and garlic: Melt 4 tablespoons of butter in a wide saucepan on medium to medium high heat. Add the onions and cook until translucent.

Add the garlic, Italian seasoning, and nutmeg and cook half a minute more.

3 Add the risotto rice: Add the rice and toss to coat with the butter and onions. Let cook until the grains are translucent around the edges and beginning to color, about 2 to 3 minutes.

4 Add the white wine: Add the white wine and stir it into the rice. Simmer and stir until the wine is almost completely boiled away or absorbed by the rice.

5 Add broth a ladleful at a time: Begin to add the broth, a ladleful (about 1/2 a cup) at a time. After each addition of broth, stir the rice and do not add another ladleful until the liquid in the pot has been almost all absorbed by the rice.

When you are getting close to using up your heated broth, taste the risotto and add more seasonings if needed. Note that you will be adding Parmesan in the next step which is salty, so you may want to wait before adding more salt.

The risotto is ready when it is al dente, cooked through but still a little chewy to the bite, not mushy.

6 Stir in butter, Parmesan, spinach, lemon zest and lemon juice: When the risotto is ready, finish by stirring in the remaining tablespoon of butter, the grated Parmesan, the chopped spinach, the lemon zest and lemon juice.

Add a little more broth to loosen the risotto. Taste for salt and add salt and pepper to taste.

Serve immediately.

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Comments

  • Abby

    This was really yum! We made it in the rice cooker – super easy!!

    xxxxxyyyyy

  • Veronica

    Made this tonight and it was absolutely delicious

    xxxxxyyyyy

  • Anica

    My favorite foodstuffs mixed together in amazing combo. Making this tomorrow for brunch :)

  • Carol

    Can I make your risotto without the alcoholic beverage. My husband will not eat anything with alcohol in it?
    Either the turkey, spinach or mushroom recipe.

    • Elise Bauer

      Hi Carol, sure! Just increase the amount of stock and add a teaspoon of lemon juice to the first ladleful of stock you add to the rice.

      • Barbara

        The alcohol is completely evaporated and what remains is only the taste. That’s why you boil it.

        • Elise Bauer

          Hi Barbara, actually most, but not all of the alcohol evaporates when cooking. There are many valid reasons to avoid alcohol which is why it does help to have alternatives.

  • Karen Jones

    Delicious! Wouldn’t change a thing. I served it with grilled salmon and a loaded salad.

    xxxxxyyyyy

  • Kristy Kristensen

    I’m allergic to gluten, dairy and eggs. This recipe is excellent and tasted so good even without the cheese. Thank you for this.

    xxxxxyyyyy

  • Ann waymreen

    Mom used to cook rice and spinach easy recipe, half a century ago, minus cheese, the spinach had to be washed several times as there was no baby spinach washed and ready loved it.

  • Cuisine Fiend

    I’ll make it with frozen spinach. I’ve been thinking of green risotto ideas: too early for asparagus. Here’s the answer – thank you.

  • Jelena

    Will frozen spinach do? I’ve got some in the freezer… Thanks in advance!

  • Malika A. Black

    This Spinach Risotto is great for St Patrick day!

    I would add some mushrooms and serve as a side dish with fish. I’m hungry just writing about it.

  • Alida @My Little Italian Kitchen

    I always keep several bags of risotto in my cupboard and I would’t be Italian if I didn’t.
    I also often keep a bag of spinach in the fridge too which means risotto with spinach is always on my weekly menu. I have recently started whizzing the spinach which seems to make the risotto creamier.
    Your recipe and photo is mouthwatering!

  • Natalie

    I’ve had some risotto rice in my cupboard for a while but I haven’t known what to do with it, but now I know what’s on the menu – this looks so yummy!

  • Robyn Stone | Add a Pinch

    What a gorgeous dish, Elise! I love all the savory, yet bright flavors in this risotto! It’s perfect for today – and any day!