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Spinach Risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious Spinach Risotto: Creamy arborio rice cooked with baby spinach, flavorful stock, grated Parmesan, and zesty lemon.
Ingredients:
  • 5 Tbsp butter, divided 4 Tbsp and 1 Tbsp
  • 1/2 teaspoon Italian seasoning (dried herbs such as basil and thyme)
  • 1/8 teaspoon ground nutmeg
  • 2 cups (400 g) risotto rice (arborio, carnaroli, vialone nano)
  • 1/2 cup white wine
  • 5 cups chicken stock (or vegetable stock for vegetarian option)
  • 3/4 cup shredded Parmesan cheese
  • 8 ounces baby spinach, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon of salt, more to taste
Instructions:
  • Prepare ingredients and heat stock: Ensure all ingredients are prepped before beginning. Heat stock in a medium saucepan until steaming, then reduce heat and keep warm for the risotto.
  • In a wide saucepan over medium to medium-high heat, melt 4 tablespoons of butter. Sauté onions until translucent, then stir in garlic, Italian seasoning, and nutmeg for 30 seconds.
  • Introduce the risotto rice: Combine the rice with the butter and onions, ensuring the grains are well coated. Sauté until the edges become translucent and start to color, approximately 2 to 3 minutes.
  • Incorporate the white wine into the rice, stirring until it is nearly evaporated or soaked up.
  • Gradually pour in the broth and stir rice until liquid is absorbed before adding more. Taste the risotto towards the end and adjust seasonings if necessary, keeping in mind the forthcoming Parmesan addition will bring some saltiness. The dish is cooked perfectly when it's al dente – tender with a slight chewiness, not overly soft.
  • Add the butter, Parmesan, spinach, lemon zest, and lemon juice to the risotto. Once ready, stir in the remaining butter, Parmesan, spinach, lemon zest, and lemon juice. Add extra broth to reach desired consistency. Season with salt and pepper, to taste. Serve promptly.

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