Looking for a delicious and nutritious meal that’s easy to make and bursting with flavour? Look no further than this Spinach Risotto recipe! This dish is creamy, comforting, and sure to please.
Servings
4
Ready In:
25 min
Calories:
411
Good For:
Dinner
Spinach Risotto
By: Silvana Lanzetta
Let me tell you about one of my kids all-time favorite dinners – a classic Italian dish that dates back to the 16th century: spinach risotto.
My country is known for its amazing rice dishes, and risotto is one of the most loved. The creamy texture of the rice comes from the starch released during cooking, and the addition of spinach adds a delicious sweetness and vibrant green colour to the dish. It’s not only incredibly tasty and creamy, but it’s also a great way to sneak some veggies into your diet.
Ingredients
- 1 kg of spinach leaves, washed and roughly chopped
- 350 gr of Arborio or Carnaroli rice
- 60 gr of butter
- 1 medium brown onion, finely chopped
- 1 litre of beef stock
- 125 ml of white wine
- 60 gr of grated parmesan cheese + extra to serve
A great recipe to convert vegetable haters
When I first met my now ex-husband, he was a total meat and potatoes kind of guy. Veggies were a definite no-go for him. But, I was determined to change his mind and this risotto was the key! I still remember the look on his face when he took his first bite and said, “Wow, this is what happens when spinach dies and goes to heaven!”
Kids love the sweetness of this dish
Now, my teenage daughter is absolutely obsessed with this dish and requests it almost daily. She can’t get enough of the creamy texture and the way the spinach perfectly blends with the rice. And my younger son, who usually demands sausages with every meal, devours this risotto without any fuss!
It’s really worth a try!
If you’re looking for a delicious and easy recipe, look no further. All you need is spinach leaves, Arborio or Carnaroli rice, butter, onion, beef stock, white wine, and parmesan cheese. With these simple ingredients and a little bit of patience, you’ll have a creamy and flavourful dish that’s sure to become a family favorite.
Give it a try and let me know your opinion!
Nutrition
Spinach risotto recipe is generally a good source of protein, carbohydrates, and fiber, as well as a decent source of calcium and iron from the spinach and parmesan cheese. Enjoy!
- Proteins 16%
- Carbs 60%
- Fats 24%
Make Your Creamy Spinach Risotto
Step by Step Instructions
Step 1
Start by sautéing the finely chopped onion with half the butter until it becomes soft but not browned. This should take around 10 minutes.
Step 2
Next, add the rice and let it toast for a couple of minutes until it becomes translucent. Pour in some white wine and let it evaporate, always stirring to make sure everything cooks evenly.
Step 3
Pour in a cup of hot beef stock and let it simmer until the liquid has been absorbed by the rice. Continue adding hot stock little by little, stirring constantly to avoid burning the rice. It’s crucial to use very hot stock because the cooking process will stop otherwise.
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Step 4
About halfway through cooking the rice (approximately 9 minutes), add the chopped spinach and continue to add broth until the rice is cooked. It should be creamy but firm, or al dente – as we say in Italian.
Step 5
For an extra burst of flavour, add the remaining butter and grated parmesan cheese, stirring everything together to create a rich and decadent dish. Cover it and let it sit for a few minutes before sprinkling some more parmesan on top and serving with freshly ground pepper.
Tips!
If you’re feeling fancy, swap out the butter for Mascarpone or Ricotta cheese, or even Crème Fraiche, and add it with the grated parmesan.
If you’re going vegan, use vegetable stock instead of beef and skip the butter and cheese, but add some grated nutmeg and raw extra virgin olive oil for extra flavour. Enjoy!
Spinach Risotto
- Total Time: 25
- Yield: 4 portions 1x
- Diet: Low Calorie
Description
Enjoy this creamy and flavorful Spinach Risotto, perfect for a cozy night in or to impress your dinner guests.
Ingredients
- 1 kg of spinach leaves, washed and roughly chopped
- 350 gr of Arborio or Carnaroli rice
- 60 gr of butter
- 1 medium brown onion, finely chopped
- 1 litre of beef stock
- 125 ml of white wine
- 60 gr of grated parmesan cheese + extra to serve
Instructions
- In a large pot, sauté on low heat the chopped onion with the olive oil and half of the butter until the onion becomes soft (about 10 minutes), being careful not to let it go brown.
- Add the rice and let it toast for a couple of minutes, stirring constantly, until it becomes translucent, then add the white wine and let it evaporate, always stirring.
- Pour a cup of hot beef stock and simmer until it has been absorbed. Keep adding the hot stock little by little, taking care not to add too much. It is very important to always add very hot stock, because otherwise the cooking will stop. When the rice is half-way cooked (about 9 minutes), add the spinach, and keep adding little broth until the rice is cooked. It has to be creamy but firm (al dente).
- If using, add the other half of the butter and all the parmesan stirring to amalgamate the flavour well. Cover it and let it sit for a couple of minutes.
- Sprinkle some more parmesan on the top of the risotto. Serve immediately with some freshly ground pepper, and enjoy it with a glass of Sauvignon Blanc.
Notes
Instead of mixing the butter at the end of the cooking, one can add 100gr of Mascarpone or Ricotta, or 100ml of Crème Fraiche, together with the grated parmesan.
If making a vegan version, use vegetable stock and do not add butter and parmesan. To give extra flavour, a little grated nutmeg and good quality extra-virgin olive oil can be used instead.
- Prep Time: 7
- Cook Time: 18
- Category: Risotto
- Cuisine: Italian
Keywords: arborio rice, spinach, risotto, winter food, weeknight dinner, dinner, easy dinner
