Spinach Risotto

A bowl of green spinach risotto on a white background.

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5 from 1 vote

Whip up a super creamy, vibrantly colourful and flavorful green spinach risotto using less than 10 ingredients.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Calories: 444kcal

Author: Helen

Equipment

Chopping board
Parmesan grater
blender
frying pan
pyrex jug

Ingredients

3 cups fresh spinach leaves (Note 1)
½ cup fresh basil leaves
½ cup Parmesan (Note 2)
½ cup pouring cream (Note 3)
½ lemon zest and juice
1 tablespoon olive oil
4 cloves garlic minced
1.5 cups risotto rice (Note 4)
6 cups hot vegetable broth/stock (Note 5)
salt & black pepper to taste

Optional toppings

Sauntéed mushrooms
Toasted nuts
Grated Parmesan
Burrata

US Customary - Metric

Instructions

Blitz the spinach, basil, Parmesan, cream and lemon in a food processor or blender until smooth.
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.
Add the garlic to the hot oil and sauté for about 1-2 minutes until fragrant.
Add the risotto rice to the pan and stir well to coat it with the garlic-infused oil. Toast the rice for 1-2 minutes until it becomes slightly translucent at the edges.
Begin adding hot vegetable stock, one ladleful at a time, to the rice mixture. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your desired level of doneness, which typically takes about 15-20 minutes.
Remove the pan from the heat and stir in the blended spinach mixture.
Add salt and pepper to taste.
Serve immediately with optional toppings.

Notes

Spinach: The recipe has been tested with fresh spinach. While frozen spinach is a convenient option that should work out fine, it won't add the same vibrant color to the dish and will also add more moisture altering the flavor and texture of the risotto.
Parmesan: Switch for another strong-tasting hard cheese like Pecorino or Grana Padano.
Pouring cream: Substitute with crème fraîche. You can also use heavy cream. It has a thicker consistency, so you might need to add a little water when blending the spinach sauce
Risotto rice: Short-grain rice varieties like Arborio, Carnaroli, or Vialone Nano that release their starch when cooked. Scroll up to the which rice to use section for more information.
Veg stock/broth: Use store-bought or homemade. You can also use chicken stock.

Storage:

Risotto verde tastes best when it's served straight from the pan but can be stored in the fridge for up to 3 days and reheated on the stove or in the microwave. This dish is not suitable for freezing.

Nutrition