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Spinach Risotto

  • Author: Silvana
  • Total Time: 25
  • Yield: 4 portions 1x
  • Diet: Low Calorie


Enjoy this creamy and flavorful Spinach Risotto, perfect for a cozy night in or to impress your dinner guests.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.


 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
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