This spinach risotto recipe begins with a flavorful soffritto. Enjoy this creamy and delicious Italian risotto as a main or side dish any time of the year!
All risotto dishes should come with a warning… no skill required!
After you have made risotto once or twice, you will realize how easy it is to prepare.
It’s true! The only thing you need is a little patience.
Then, once you know how to make risotto, incorporate different ingredients and it becomes a new side dish. There are truly endless variations!
After all, who can resist a creamy risotto recipe?
As you probably know, Italian rice has the magical ability to absorb a lot of liquid and still maintain a chewy texture.
Your friends and family will be so impressed!
Let me show you how effortless it is to make.
A printable recipe card found at the bottom of this page has the specific amounts for each ingredient. This is just a summary.
- Hot broth. Vegetable, chicken, or beef. Homemade is best. If using commercial, buy low sodium.
- Olive oil. A personal preference. Butter can also be used.
- Italian Soffritto. An aromatic combination of diced onions, carrots and celery sauteed in olive oil.
- Garlic. Use as much or as little as you like.
- Arborio rice. The high starch content of this rice is essential to obtain the creamy consistency of risotto.
- White wine. A simple dry white wine works well. It can be replaced with an equal amount of stock.
- Fresh Spinach. Such a healthy vegetable.
- Parmesan cheese. Freshly grated is always better.
- Butter. Just a pat.
- Parsley. Italian flat-leaf and fresh is best.
- Lemon juice. Optional.
- Lemon zest. Once again, optional, but a little goes a long way in brightening the dish.
- Salt and pepper. To taste.
Heat your vegetable broth (3-4 cups of stock) in a medium saucepan. Maintain a low simmer throughout the whole process. Any basic risotto recipe requires the slow addition of broth to the arborio rice grains, so it’s important to have the hot broth ready.
Over medium-low heat, drizzle 2 tablespoons of olive oil in a large skillet. Sauté the diced onion, carrot, and celery for about 5-7 minutes or until translucent. Stir frequently.
The next step is to add the minced garlic and sauté for 30 seconds or so. Finally, stir in the rice (1 cup).
Keep stirring the rice mixture for about 4-5 minutes. The rice edges should begin to turn translucent and just beginning to turn a light golden brown.
Increase the heat to medium-high, add the wine or broth (½ cup) and give it a good stir. Stir constantly until absorbed. This should take 30-60 seconds.
Let’s add the chopped spinach. Combine it properly with the rice mixture.
Add ½ cup of hot broth (at a time) into the rice mixture and frequently stir until the broth is absorbed.
Keep adding the broth (½ cup at a time) and occasionally stir, until it is absorbed.
Repeat this method for approximately 20 minutes.
- Always use arborio rice to make risotto. This short-grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Prep your ingredients. The timing of the addition of the ingredients is crucial to obtain a risotto with the perfect texture. All ingredients must be ready.
- Allow the broth to be absorbed slowly. To achieve the creamy texture risotto is famous, the broth must be absorbed slowly, over medium heat.
What to serve with risotto?
Easy spinach recipes we love
As previously mentioned, there are endless variations when it comes to making arborio rice risotto.
This easy risotto recipe I am sharing with you today results from my efforts to use some vegetables I had in my fridge.
It is that easy once you start with a simple risotto recipe.
You are only limited by your imagination!
So the next time you are wondering what’s for dinner tonight? Why not make this comforting meal?
I would love to hear about some of your easy risotto recipes!
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★★★★★ If you have made this spinach risotto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Spinach Risotto Recipe
- 3-4 cups vegetable broth low sodium
- 2 tablespoons olive oil extra virgin
- 1 small onion minced minced, about ½ cup
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice uncooked
- ½ cup white wine or chicken broth
- 100 grams spinach fresh, chopped, about 2 cups
- ¼ cup Parmesan cheese grated, plus additional for serving(optional)
- 1 tablespoon butter
- 1 teaspoon lemon juice optional
- zested lemon peel optional
- salt and pepper to taste
- Place the broth in a medium saucepan and bring it to a low simmer. Keep warm.
- Over medium heat, drizzle 2 tablespoons olive oil in a large skillet.
- Saute the onions, carrot and celery for about 5-7 minutes until translucent. Stir frequently.
- Add the garlic and stir for about 30 seconds.
- Add the rice.
- Keep stirring (frequently) for about 4-5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
- Increase the heat to medium-high, add the wine (or broth) and stir constantly until absorbed. This should take about 1 minute.
- Add the chopped spinach. Stir to mix well with the rice mixture.
- Stir in ½ cup of hot broth into the rice mixture.
- Stir frequently until the broth is absorbed.
- Keep adding the broth (½ cup at a time) and stirring until it is absorbed. Repeat.
- At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
- Remove from heat and stir in the butter and the cheese. The addition of lemon juice is optional.
- Garnish with zested lemon peel (if using) and chopped parsley.
- Serve immediately with additional Parmesan (if desired).
- Always use arborio rice to make risotto. This short grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Timing is everything! Prep your ingredients. The timing of the addition of the ingredients is crucial to obtain a risotto with the perfect texture. All ingredients must be ready.
- Allow the broth to be absorbed slowly. In order to achieve the creamy texture risotto is famous for, the broth must be absorbed slowly, over medium heat.
This post was originally published on September 16, 2019 and republished on April 8, 2021 with updated content. Thanks for watching and sharing!