Gluten-Free Spinach Risotto
Indulge in the creamy decadence of Gluten-Free Spinach Risotto, a nourishing and flavorful twist on the classic Italian dish. This recipe combines tender Arborio rice, fresh chopped spinach, and gluten-free chicken or vegetable broth for a wholesome meal that’s perfect for anyone following a gluten-free diet. Enhanced by aromatic garlic, onion, and a dash of (optional) gluten-free white wine, this risotto delivers a rich, velvety texture that's achieved by slow, patient cooking and frequent stirring. Finished with Parmesan cheese and butter, each bite bursts with creamy goodness and earthy spinach undertones. Ready in just 40 minutes, this easy recipe is ideal for a comforting dinner for four, and it’s best enjoyed piping hot, with an extra sprinkle of Parmesan for a gourmet touch. Perfect for gluten-free eaters and risotto lovers alike, this dish transforms humble ingredients into a restaurant-worthy experience.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Fresh spinach, chopped
- 4 cups Gluten-free chicken or vegetable broth
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Extra virgin olive oil
- 0.5 cup Dry white wine (optional, ensure gluten-free)
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
In a medium saucepan, warm the gluten-free chicken or vegetable broth over low heat. Keep it warm but not boiling.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring often, until softened, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
Add the arborio rice to the skillet and stir continuously for 1-2 minutes to toast the rice lightly and coat it in oil.
If using white wine, stir it into the rice and cook until almost fully absorbed, about 1-2 minutes.
Begin adding the warm broth to the rice, one ladle (or about 1/4 cup) at a time. Stir frequently and let each addition of broth be almost fully absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is tender yet slightly firm (al dente).
When the rice is nearly done, stir in the chopped spinach a handful at a time, allowing it to wilt before adding more, about 2-3 minutes total.
Once the spinach is fully incorporated and the risotto is creamy, remove the skillet from the heat and stir in the butter and grated Parmesan cheese until melted and combined.
Season the risotto with salt and ground black pepper to taste. Adjust seasoning as needed.
Serve immediately while hot, garnishing with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4349 mg | 189% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1886 mg | 40% | |
*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.
