Spinach Risotto

This creamy Spinach Risotto is a comforting and elegant Italian classic that brings vibrant color and earthy flavor to your dinner table. Made with slow-cooked Arborio rice, fresh spinach, and rich Parmesan cheese, it offers a luxurious texture without being overly heavy. The subtle sweetness of the white wine balances the savory broth, while the butter adds a silky finish. Perfect for a romantic weeknight dinner or a special weekend meal, this dish is simple enough for home cooks yet impressive enough for guests. It pairs beautifully with a light salad or crusty bread.

Cooking Method: Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 96.8

Dietary: Gluten-free

Description

This creamy Spinach Risotto is a comforting and elegant Italian classic that brings vibrant color and earthy flavor to your dinner table. Made with slow-cooked Arborio rice, fresh spinach, and rich Parmesan cheese, it offers a luxurious texture without being overly heavy. The subtle sweetness of the white wine balances the savory broth, while the butter adds a silky finish. Perfect for a romantic weeknight dinner or a special weekend meal, this dish is simple enough for home cooks yet impressive enough for guests. It pairs beautifully with a light salad or crusty bread.

Ingredients

1/2 pound fresh spinach, stems removed
2 cups Arborio rice
4 1/2 cups chicken broth, kept warm
1/2 cup dry white wine
4 tablespoons unsalted butter, divided
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

1
Wash the spinach thoroughly to remove any sand, then drain well.
2
Place the spinach in a large saucepan with 3 tablespoons of water, cover, and cook over moderate heat for a few seconds until just wilted. Drain and press out excess liquid, then chop coarsely and set aside.
3
In a separate saucepan, combine the dry white wine and chicken broth. Bring to a simmer and keep warm over low heat.
4
Melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Add the Arborio rice and stir until the grains are coated in butter and slightly translucent at the edges.
5
Begin adding the warm broth mixture one ladle at a time, stirring constantly. Allow each addition to be almost fully absorbed before adding the next.
6
Continue this process for approximately 20 to 25 minutes, until the rice is tender but still has a slight bite (al dente). If the rice is not done before the liquid is used, add more warm broth or water as needed.
7
Remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the chopped spinach.
8
Season with salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese until melted and creamy.
9
Serve immediately while very hot, topped with additional freshly grated Parmesan cheese if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 96.8kcal

% Daily Value *
Total Fat 8.3g13%
Saturated Fat 5.1g26%
Cholesterol 21.5mg8%
Sodium 30.9mg2%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.8g4%
Sugars 0.3g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, keep the broth warm throughout the cooking process. Cold broth can cool down the rice and interrupt the cooking process, leading to a less creamy texture.

You can substitute vegetable broth for chicken broth to make this dish vegetarian.

Risotto is best served immediately as it continues to thicken as it sits. If you have leftovers, you can reheat them gently with a splash of broth or water to restore creaminess.

If you don't have white wine, you can substitute with extra chicken broth and a splash of lemon juice for acidity.

Keywords: spinach, risotto, arborio, rice, italian, parmesan, chicken broth, white wine, butter, vegetarian, comfort food, dinner, creamy, easy, classic, vegetables, main course, healthy, quick, meal

Read it online: https://www.chefs-mate.com/recipe/spinach-risotto/