Spinach Risotto

Creamy, comforting, and bursting with vibrant flavors, this Spinach Risotto recipe is a true showstopper for any dinner table. Made with tender Arborio rice cooked to perfection in a rich vegetable broth, this dish is infused with the earthy freshness of spinach and a hint of zesty brightness from lemon zest. A touch of dry white wine deepens the flavor, while grated Parmesan cheese adds a luxurious creaminess to every bite. Perfect for a vegetarian main course or an elegant side dish, this easy risotto recipe is ready in just 50 minutes and is ideal for impressing guests or making a cozy weeknight meal special. Serve it topped with extra Parmesan and fresh parsley for a restaurant-quality finish that everyone will adore.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper
• 1 teaspoon Lemon zest
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Begin by preparing your ingredients: finely chop the onion and mince the garlic cloves.

Step 2

Rinse the fresh spinach leaves thoroughly and set aside.

Step 3

In a medium saucepan, warm the vegetable broth over low heat. Keep it hot but not boiling.

Step 4

In a large, heavy-bottomed skillet, heat the olive oil and 1 tablespoon of unsalted butter over medium heat.

Step 5

Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

Step 6

Stir in the minced garlic and cook for another minute until fragrant.

Step 7

Add the Arborio rice to the skillet and stir well to coat the rice with the oil and butter.

Step 8

Pour in the dry white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove the skillet from the heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until melted and well combined.

Step 13

Season with salt and freshly ground black pepper to taste.

Step 14

Finally, stir in the lemon zest and chopped parsley.

Step 15

Serve the spinach risotto immediately, garnished with additional Parmesan and parsley if desired.

Nutrition Facts

Serving size	(1979.9g)

Amount per serving	% Daily Value*
Calories	1723.6

Total Fat 81.3g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 6.2g
Cholesterol 122mg	0%
Sodium 6307.4mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 21.9g	0%
Total Sugars 23.7g
Protein 57.8g	0%

Vitamin D 0IU	0%
Calcium 1063.0mg	0%
Iron 12.5mg	0%
Potassium 2589.8mg	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: 43.5%

Protein: 13.7%

Carbs: 42.8%