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Home » Side-Dish and Vegetables » Spinach Risotto [Eat Your Greens!]

Spinach Risotto [Eat Your Greens!]

September 16, 2019 , Updated January 16, 2021 Maria 3 Comments

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Italian spinach risotto in a sauce pan.

Have you ever had Spinach Risotto? It’s sure to become your favorite Italian risotto rice recipe. It’s so easy to make and a great way to eat your greens! 

A large saucepan of spinach risotto.
Spinach Risotto

All risotto dishes should come with a warning… no skill required!

It’s true!

Once you know how to make risotto, simply incorporate different ingredients and it becomes a new side dish.

Whether you are making an asparagus or mushroom variation, you won’t believe how easy it is to make this Italian classic comfort food. 

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.

This characteristic is also observed in this arborio rice recipe, for rice pudding, and this delicious Italian Easter dessert, rice ricotta Easter pie.

Your friends and family will be so impressed!

Let me show you how truly simple it is to make. 

Spinach and Parmesan risotto in a white serving dish.

Ingredients

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. A classic combination.
  • Garlic. Use as much or as little as you like.
  • Arborio rice. High starch rice is essential to obtain that creamy texture.
  • White wine. A simple dry wine works well. It can be replaced with an equal amount of stock.
  • 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. 

Instructions

Heat your broth (3-4 cups) in a medium saucepan. Maintain a low simmer throughout the whole process. Any basic risotto recipe requires the slow addition of a hot broth to the arborio rice so it’s important to have the broth ready.

The soffritto used to make risotto spinach is on a wooden board.
We also need to prep all the vegetables. Finely chop an onion or shallot (1 medium), celery (1 stalk), garlic (2 cloves), and carrot (1 stick). Give the spinach a few rough chops as well (about 100 grams).
 
Finally, grate the Parmigiano-Reggiano Cheese (4 tablespoons) and set it aside.
Now that our prep work is done, let’s begin.
 
Chopped carrots, onion and celery are being sauteed in a large saucepan.
 
  • Over medium heat, drizzle 2 tablespoons of olive oil in a large skillet.
  • Saute the onion, carrot, and celery for about 5-7 minutes or until translucent. Stir frequently.
  • Add the minced garlic and sauté for 30 seconds or so.
  • Stir in the rice (1 cup).
  • Keep stirring the rice mixture 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 (½ cup) and stir constantly until absorbed. This should take 30-60 seconds.
 
Spinach is added to the rest o the ingredients in a saucepan to make spinach risotto.
 
  • Add the chopped spinach. Combine properly with the rice mixture.
  • Add ½ cup of hot broth (at a time) into the rice mixture and stir frequently until the broth is absorbed.
  • Keep adding the broth (½ cup at a time) and stir occasionally, until it is absorbed.
  • Keep repeating this procedure…

A risotto spoon is used to stir the spinach risotto.

At the end of 20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
 
Remove from heat and stir in the butter (1 tablespoon) and the cheese (4 tablespoons). A tablespoon or so of freshly squeezed lemon juice is optional. 
 
Garnish with chopped parsley and zested lemon peel (if using). 
 
Serve immediately with a grating of additional Parmesan (if desired).
 
 
Spinach risotto in a white serving dish.
 
 

Tips

  • 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. To achieve the creamy texture risotto is famous for, the broth must be absorbed slowly, over medium heat.

What to serve with risotto? 

Almost anything! It makes a great appetizer or even a side dish. As an example, pair risotto with seafood as this complements the simple flavors of the risotto rice.  

Easy spinach recipes we love

  • Sauteed Spinach
  • Crustless Spinach Quiche
  • White Bean and Spinach Soup
  • Spinach Pomegranate Salad

A close up shot of a risotto spoon stirring the spinach risotto.

Recipe origins

As previously mentioned, there are endless variations when it comes to making risotto. 

This easy risotto recipe I am sharing with you today is the result of my efforts to use some vegetables I had in my fridge.

It is that easy once you start with a simple risotto recipe.

Let yourself be inspired… use different vegetables, replace the Parmesan with different cheeses, add a couple of tablespoons of Basil Pesto, Sun-Dried Cherry Tomatoes or even Garlic Scape Pesto! 

You can also use pureed vegetables!

You are only limited by your imagination!

I would love to hear about some of your easy risotto recipes! 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this arborio rice risotto, I would love to hear about it in the comments below and be sure to rate the recipe!

 

Risotto Spinach in a white oval platter.

Spinach Risotto

Have you ever had Spinach Risotto? It's sure to become your favorite Italian risotto rice recipe. It's easy to make and a great way to eat your greens! 


5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 351kcal
Author: Maria Vannelli RD

Ingredients

  • 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
  • zested lemon peel optional
  • salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Place the broth in a medium saucepan and bring 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 the lemon juice is optional.
  • Garnish with zested lemon peel (if using) and chopped parsley.
  • Serve immediately with additional Parmesan (if desired).
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

  • 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.
What to serve with risotto? Almost anything! It makes a great appetizer or even a side dish. As an example, pair risotto with seafood as this complements the simple flavors of the risotto rice.  
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 49g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 872mg | Potassium: 314mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5449IU | Vitamin C: 11mg | Calcium: 120mg | Iron: 3mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

Side-Dish and Vegetables

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Shalynn Cross says

    June 25, 2020 at 20:41

    Thank you for the recipe!! Very good! I did make some changes as I made it in the Instant Pot.
    I meshed your recipe with another risotto recipe for the Instant Pot. It saved me from having to stand and stir it for a long time. I sauteed the vegetables in the olive oil as directed in your recipe. I also sauteed 1 cup of the arborio rice a bit and then added 2 cups plus 1 Tlbs. of low-sodium chicken broth, salt and pepper to taste and then the spinach. I stirred it well. Then I set the Instant Pot on High Pressure for 6 minutes. Once cooked, you allow for the pressure to release manually by switching the valve to venting. Remove lid and stir in butter and parmigiano. Let rest for 5 min. stir and serve. This time I did not add the lemon. Next time I will.

    Reply
    • Maria says

      October 18, 2020 at 20:19

      Sounds great! Thanks so much for sharing Shalynn.

      Reply
  2. Val says

    October 1, 2019 at 11:47

    5 stars
    Risotto is one of my favorite foods! Can’t wait to try this spinach risotto!

    Reply

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I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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