High Protein Spinach Risotto
Elevate your weeknight dinners with this hearty High Protein Spinach Risotto, a nourishing twist on the classic Italian comfort food. Brimming with vibrant baby spinach, creamy Arborio rice, and tender diced chicken breast—or a plant-based alternative for vegetarians—this recipe delivers a satisfying protein boost in every bite. The risotto achieves the perfect creamy texture with low-fat cottage cheese or silken tofu, complemented by the subtle tang of grated Parmesan or nutritional yeast for a dairy-free option. Perfectly seasoned with fragrant garlic, onion, and freshly cracked black pepper, this easy, one-pan dish is ready in just 40 minutes and makes an excellent meal prep option for busy schedules. Garnished with fresh parsley, this spinach risotto is a wholesome, flavorful masterpiece that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Arborio rice
- 4 cups Low-sodium vegetable broth
- 5 cups Baby spinach, chopped
- 1 cup Cooked chicken breast, diced (or plant-based chicken for a vegetarian version)
- 0.5 cup Parmesan cheese, grated (or nutritional yeast for a vegetarian/vegan option)
- 0.5 cup Low-fat cottage cheese or silken tofu
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the pan and cook for 1-2 minutes, stirring occasionally, until the rice is lightly toasted.
Reduce the heat to medium-low and gradually add the vegetable broth, about 1 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
Continue this process for 15-18 minutes until the rice is tender and creamy.
Fold in the chopped spinach and cook for 2-3 minutes until wilted.
Add the diced cooked chicken breast (or plant-based substitute), stirring to combine and heat through.
Stir in the grated Parmesan cheese (or nutritional yeast) and the cottage cheese (or silken tofu), mixing until the risotto is creamy and well incorporated.
Season with salt and black pepper to taste.
Divide the risotto among serving bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 13.2 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1842 mg | 142% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3510 mg | 75% | |
*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.
