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!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
- 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
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).
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.
- 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.
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