Creamy Spinach Risotto Recipe
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.
Servings: 6 as a side dish
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.