Each spoonful of this creamy spinach risotto dish offers a tasty blend of tender risotto rice, vibrant chopped spinach, and the subtle tang of parmesan cheese, all brightened by a hint of lemon juice. With just a handful of simple ingredients, you can create something that feels straight out of a cozy Italian trattoria—rich, comforting, and surprisingly easy to pull off.
Why You’ll Love This Spinach Risotto Recipe
This simple recipe has everything I love about traditional risottos, but without the stress. It’s my go-to when I need something cozy yet effortless on a busy weeknight. The process of slowly adding warm chicken stock allows the short grain rice to release its high starch content, creating a velvety texture without the need for heavy cream. The addition of delicate spinach brings a mild, earthy freshness, while the brightness of lemon juice adds complexity to the overall flavor. A final stir with parmesan ties everything together, making it a perfectly balanced dish.
Don’t let the word “risotto” intimidate you—it’s not difficult, fussy, or time-consuming. In fact, I often make it when I need a quick, flexible meal using whatever I have on hand. This time, it was an abundance of spinach. While risotto does require adding broth every few minutes and a quick stir, it doesn’t demand your full attention. You can multitask—chop veggies, help with homework, or referee a sibling debate—while it simmers to creamy perfection.
If you’re feeling confident after making this risotto, keep up the momentum and try mini risotto cakes or risotto stuffed tomatoes.
Ingredients You’ll Need
Here are a few notes on the main ingredients for this spinach risotto! Jump to the recipe card for the full recipe and exact measurements.
- Fresh baby spinach: Adds color, flavor, and nutrients while blending easily into the risotto.
- Chicken stock: Enhances depth of flavor and keeps the risotto rich and savory. Homemade stock is preferable, but store bought will do in a pinch.
- Olive oil or unsalted butter: Provides a base for sautéing, adding richness.
- Onion: A classic aromatic that builds the base of flavor.
- Garlic cloves: Enhances the dish with a warm, savory depth.
- Risotto rice: Also called Arborio rice. The higher starch content in this rice is essential for achieving the signature creamy texture.
- Dry white wine: Lends acidity and complexity to balance flavors. Use chicken or vegetable broth as a substitute.
- Fine grain sea salt
- Lemon zest: Brightens the dish with a touch of freshness.
- Parmesan or pecorino-romano cheese: Adds an umami-packed, salty richness
Step-By-Step Instructions
Step 1: In a wide saucepan, bring ½ inch of water to a boil. Add the baby spinach leaves, cover, and steam for one minute. Stir, continue steaming until just wilted, then transfer to a food processor and puree. Drain any excess water before setting aside.
Step 2: Stir, continue steaming until just wilted, then transfer to a food processor and puree. Drain any excess water before setting aside. Then, In a medium saucepan, warm the chicken stock and keep it at a gentle simmer.
Step 3: In the same pan used for the spinach, heat olive oil over medium heat. Sauté the diced onion until translucent, about 3-4 minutes. Add the garlic cloves and cook for an additional minute.
Step 4: Add the risotto rice to the onions and stir to coat with oil. Sauté for 2 minutes to lightly toast the grains.
Step 5: Pour in the wine, stirring occasionally until absorbed. Season with sea salt and lemon zest, then add 1 cup of warm chicken stock. Let it simmer, giving it a stir now and then—no need to hover over the pot. Once the stock is mostly absorbed, add another ladleful. Keep going like this for about 20 minutes, until the rice is creamy but still has a bit of bite (also known as al dente).
Step 6: Stir in the grated cheese and chopped spinach puree. Mix vigorously to combine. Turn off the heat and let the risotto sit for 5 minutes. It should have a loose, almost soupy consistency. Serve immediately.
Expert Tips
- Keeping the broth warm and at a consistent temperature ensures that the cooking process remains steady, leading to a uniformly creamy risotto.
- You don’t have to stir non-stop (despite what some might say), but a few gentle stirs here and there help the rice get nice and creamy.
- Using fresh spinach and freshly grated cheese significantly enhances the flavor and texture of the dish. I prefer to get my ingredients from the farmer’s market when I can.
- If you love spice, you can sprinkle a pinch of chili flakes directly into the risotto while cooking, allowing the heat to infuse throughout, or garnish each serving with a light dusting for a more controlled kick.
Serving Suggestion
For a complete dinner, try this spinach risotto paired with poached salmon. roasted chicken, or grilled shrimp which adds protein and contrasts textures. A light green salad with a citrus vinaigrette would balance the richness of the risotto.
Storage Tips
If you somehow have leftovers (rare in my house), just pop them in an airtight container and refrigerate. They’ll keep for about two days.
Gently reheat on the stovetop over low heat, adding a splash of broth or water to restore the creamy consistency.
Recipe FAQs
Sure! Just make sure to thaw and squeeze out the extra water, or you’ll end up with watery risotto.
While Arborio is traditional, other short grain rice varieties like Carnaroli or Vialone Nano work well.
No, you can replace the glass of wine with an equal amount of warm vegetable or chicken broth.
Risotto is best enjoyed fresh. However, you can prepare it up to the point before adding cheese and spinach. Cool quickly, refrigerate, and finish cooking just before serving.
More Delicious Italian Recipes
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Creamy Spinach Risotto Recipe
Ingredients
- 12 ounces spinach leaves, washed
- 3 ½ – 4 cups chicken or vegetable stock, preferably homemade
- 2 Tablespoons unrefined, cold pressed, extra virgin olive oil or unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, finely chopped
- 1 ½ cups Arborio rice, do NOT rinse
- ½ cup dry white wine
- 1 teaspoon fine grain sea salt
- zest of 1 lemon
- 1/3 cup grated Parmesan or Pecorino-Romano cheese
Instructions
- In a wide saucepan you will use for the risotto, bring ½ an inch of water to a boil. Add the spinach leaves and cover. Steam for one minute. Stir the spinach and continue to steam until just wilted.
- Transfer the spinach to a blender (I pull the spinach out with tongs) and discard the cooking liquid. Puree the spinach and set aside.
- In a medium saucepan, bring all the stock to a boil and turn off the heat. In the same saucepan that the spinach was cooked in, warm the olive oil over medium heat. Add the onion and sauté gently until tender and translucent, about 3-4 minutes. Add the garlic and sauté for another minute or two.
- Add the rice to the onions and stir to coat with the oil. Set your timer for 20 minutes. Sauté rice for 2 minutes. Pour the wine into the saucepan and stir occasionally until it has been absorbed.
- Add the salt, zest, and 1 cup of the warmed stock and bring to a lively simmer. The pot should be simmering with active, not furious bubbles. Once the stock has almost been fully absorbed, add another ladleful or about ½ cup and stir occasionally.
- After 20 minutes, taste the rice for doneness. Ideally, it is still al dente.
- Stir in the cheese and spinach puree. Give the risotto a nice, brisk stir. Turn off the heat and allow to sit for 5 minutes. It should be loose and almost soupy. Serve immediately.
Notes
- Keeping the broth warm and at a consistent temperature ensures that the cooking process remains steady, leading to a uniformly creamy risotto.
- You don’t have to stir non-stop (despite what some might say), but a few gentle stirs here and there help the rice get nice and creamy.
- Using fresh spinach and freshly grated cheese significantly enhances the flavor and texture of the dish. I prefer to get my ingredients from the farmer’s market when I can.
- If you love spice, you can sprinkle a pinch of chili flakes directly into the risotto while cooking, allowing the heat to infuse throughout, or garnish each serving with a light dusting for a more controlled kick.
- If you somehow have leftovers (rare in my house), just pop them in an airtight container and refrigerate. They’ll keep for about two days.
- Gently reheat on the stovetop over low heat, adding a splash of broth or water to restore the creamy consistency.
Like this recipe? Rate & comment below!
Going green all week and kicked off with the spinach risotto last night. Soooo good:) This recipe will be on a permanent rotation all year.
Fun! I’m so glad you enjoyed it! What I love about this recipe is the spinach doesn’t make the risotto taste spinach-y.
This is amazing! Beyond satisfied our craving for spinach au gratin.
Love hearing that! This is one of my favorite comfort foods.
Pamela,
I didn’t have enough spinach, but I had kale and because I take your classes, I had the foresight to substitute kale and blend it with the spinach and pesto…it was delicious! I will definitely add this to my go tos.
Nice job, Linleigh! I might have to try that version myself. You know how I am obsessed with kale!
I am a huge risotto fan, I try to make it with vegetables whenever possible as I am trying to get my husband off the potatoes with every meal thing. We both loved this! Thanks for sharing!!
Haha, good idea! Glad you both enjoyed it. Thanks!
I have made something very similar, and used chicken broth, brown rice and asparagus..so lovely..
Have you tried barley in risotto? It’s very creamy! I have a recipe on the site for barley with artichokes and spinach — delish!
I have never had/made risotto and I made this today! So great and the recipe was so easy to follow. How far in advance do you think you can make this…do you think it needs to be served right away like directions? I think I am going to make it for guest next weekend w/lemon chicken!
I’m so glad you had success with this recipe. I absolutely love it! Unfortunately, risotto is tricky to prepare in advance. If you let it sit, it loses its creaminess and starts to thicken and firm up. If you need do part of this ahead, puree your spinach and saute your onions a few hours ahead and then start cooking the risotto just before you want to sit down.
If you choose not to include the wine, do you need to make a substitution or just leave it out completely?
Sometimes a little extra acidity is added (like lemon juice), but I wouldn’t add that in this recipe in the beginning because it will change the color of the risotto to an unattractive green. I would just skip it and then taste the risotto at the end. If it needs a little punch, just squeeze extra lemon to finish.
This spinach risotto was outstanding! I know it is “healthy” yet it seems so very rich. The combination of subtle but distinct flavors combines for a smooth taste experience. Have you tried this dish with other greens? Love the emerald green color!
Good question! I haven’t tried this with other greens, although I would be hesitant to use the same amount of another, more assertive leafy green. What I love about the spinach is that it doesn’t make the risotto taste spinach-y. Anything else might be overpowering, but who knows? Let me know if you try it with something else.
This is the best spinach risotto we’ve had. Kid approved, which is important right now… and it is easy!
Thanks Kathy! Happy St. Patty’s Day!
I love the color! I can’t wait to try it! Do you press out the liquid from the spinach after cooking or is it fine just by using the tongs?
I do a beet risotto that is just as bright, but is fuchsia!
It would be fun to make both for a preppy pairing!
Preppy pairing! That’s so fun! No need to press the liquid out, just pull the spinach out of the pot with tongs.