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.

Nutriscore Rating: 64/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour in the white wine and stir continuously until most of the liquid has evaporated, about 2 minutes.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Season with salt and freshly ground black pepper to taste. You can also add lemon zest at this point for a bright, fresh note.

Step 9

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

Serving size	(1840.4g)

Amount per serving	% Daily Value*
Calories	1655.8

Total Fat 102.8g	0%
Saturated Fat 54.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 248.7mg	0%
Sodium 5240.5mg	0%
Total Carbohydrate 113.1g	0%
Dietary Fiber 6.4g	0%
Total Sugars 8.5g
Protein 42.5g	0%

Vitamin D 0IU	0%
Calcium 900.9mg	0%
Iron 4.7mg	0%
Potassium 1167.6mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 11.0%

Carbs: 29.2%