Creamy Spinach Risotto
Indulge in the ultimate comfort food with this Creamy Spinach Risotto—an Italian classic elevated with a velvety texture and vibrant flavors. Perfectly cooked Arborio rice is slowly simmered in warm chicken or vegetable stock, creating a lusciously creamy dish that's both hearty and elegant. Fresh spinach adds a burst of color and nutrients, while the addition of heavy cream and Parmesan cheese ensures every bite is rich and indulgent. A hint of dry white wine enhances the depth of flavor, and optional lemon zest provides a zesty, citrusy finish. This easy yet impressive recipe is ideal for weeknight dinners or special occasions, offering restaurant-quality results in just 40 minutes. Serve it as a satisfying main course or an exquisite side dish alongside grilled chicken or fish.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium (finely chopped) Yellow onion
- 3 minced Garlic cloves
- 0.5 cup Dry white wine
- 4 cups (warm) Chicken or vegetable stock
- 5 cups (roughly chopped) Fresh spinach leaves
- 0.5 cup Heavy cream
- 0.75 cup (grated) Parmesan cheese
- 0.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (freshly ground, or to taste) Black pepper
- 1 teaspoon (optional, for garnish) Lemon zest
Instructions
Heat a large, heavy-bottomed skillet or saucepan over medium heat. Add 1 tablespoon of butter and the olive oil, allowing them to melt together.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.
Add the Arborio rice to the pan, stirring to coat each grain in the butter and oil mixture. Toast the rice for 1-2 minutes until the edges of the grains turn translucent.
Pour in the white wine and stir continuously until most of the liquid has evaporated, about 2 minutes.
Begin adding the warm chicken or vegetable stock, one ladleful at a time. Stir the rice continuously, allowing the liquid to be absorbed before adding more stock. Repeat this process for about 18-20 minutes or until the rice becomes creamy and tender but still slightly al dente.
When the last ladleful of stock is added and mostly absorbed, stir in the chopped spinach. Continue cooking for 2-3 minutes until the spinach is wilted and evenly distributed.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and the remaining tablespoon of butter. Mix until the risotto becomes rich and creamy.
Season with salt and freshly ground black pepper to taste. You can also add lemon zest at this point for a bright, fresh note.
Remove from heat and allow the risotto to rest for 1-2 minutes. Serve hot, garnished with additional Parmesan cheese or lemon zest, if desired.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.5 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 901 mg | 69% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
