Spinach Risotto
Elevate your dinner menu with this creamy, flavorful Spinach Risotto—a classic Italian dish infused with the vibrant earthy taste of fresh spinach and the brightness of zesty lemon. Made with tender Arborio rice, rich Parmesan cheese, and a hint of dry white wine, this recipe strikes the perfect balance between indulgence and freshness. The spinach is delicately folded in during cooking, creating a velvety texture and radiant green color that’s as satisfying to look at as it is to eat. Enhanced with garlic, onion, and fresh parsley, this risotto is a comforting yet elegant dish, perfect for showcasing your culinary skills at family dinners or intimate gatherings. Ready in under an hour, it’s a delightful blend of creamy textures and bold flavors that will leave you craving more. Keywords: spinach risotto recipe, creamy risotto, Arborio rice, Italian comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 ounces Fresh spinach
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 Medium onion
- 2 Garlic cloves
- 5 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.75 cup Parmesan cheese, grated
- to taste Salt
- to taste Black pepper
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by preparing your ingredients: finely chop the onion and mince the garlic cloves.
Rinse the fresh spinach leaves thoroughly and set aside.
In a medium saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling.
In a large, heavy-bottomed skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the Arborio rice to the skillet and stir well to coat the rice with the oil and butter.
Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
Begin adding the hot vegetable broth, one ladleful at a time. Allow each addition to be absorbed by the rice before adding the next, stirring frequently. This process should take about 20 minutes.
About halfway through the broth addition, roughly chop the spinach leaves and stir them into the risotto with the broth additions, allowing them to wilt and mix into the rice.
After the last of the broth has been absorbed, taste the risotto to ensure the rice is cooked to a creamy consistency with a slight bite at the center.
Remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and well combined.
Season with salt and freshly ground black pepper to taste.
Finally, stir in the lemon zest and chopped parsley.
Serve the spinach risotto immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 6307 mg | 274% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.7 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2590 mg | 55% | |
*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.
