Spinach Risotto (With Fresh or Frozen Spinach)

Spinach Risotto Variations & Add-Ons

Spinach risotto is a delicious, complete risotto all on its own. But if you want to make it extra filling or try to make a slightly different version of the same risotto, here you'll find a few delicious add-ons and variations to it:

Mushrooms, fresh Italian sausage, pancetta (Italian bacon), speck.

Whichever add-on you choose, cut it in small cubes and cook it with the shallot before adding spinach until almost done. Then proceed with the recipe.

Ricotta cheese or cream cheese instead of butter at the final step of this recipe. It will turn your spinach risotto extra creamy and indulgent.

How To Make Spinach Risotto - Step By Step

Get all the ingredient ready.
If you want to make homemade vegetable stock or need to know how to wash fresh farmer’s market spinach properly, check FAQ section below.

We don’t salt rice/risotto, we salt the liquid it will be cooked with. Of course you can adjust salt slightly once risotto is almost cooked.

• In a large pan add a generous drizzle of extra virgin olive oil and finely chopped shallot (onion or leek). Sautee on medium low heat for a few a minute or two without letting it brown.
• Add thinly cut fresh spinach. If using baby spinach you can add it whole.
  If using frozen spinach let it thaw quickly than add to shallot/onion as well.
• Stir frequently.
• Cook until spinach has significantly reduced in size.

• Add rice and sautee on medium heat until it has warmed up.
• Add dry white wine and stir until has completely evaporated.
• Start adding stock, one ladle at a time.
  Keep the heat on low/medium low. Add another ladle of stock only once almost all liquid in the pan is absorbed but be careful not to let the rice burn or stick to the pot.
  Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.

• Once rice is cooked, turn off the heat.
• Add cold butter, stir, then and Parmesan cheese.
• Give another good toss in the pan and let is rest for a few minutes before serving.

Serve with more freshly grated Parmesan.

How to wash fresh spinach?

Fresh spinach bunches bought at the farmer's market or grown in your own backyard have a lot of grit between its leaves due to the sandy soil and where it's grown. For this reason it should be rinsed thoroughly before cooking.

It's best to wash fresh spinach in 3 rounds:

1. Rinse off all visible grit under cold running water.
2. Place in a large bowl of cold water, toss and few times and let soak for a few minutes. During this time all the sand will land at the bottom of the bowl.
3. Carefully transfer spinach to another big bowl with clean cold water trying not too stir the sand at the bottom of the bowl. Stir and let sit for another minute or two than transfer to a salad spinner for drying or in case if you need to use it immediately for this risotto you can simply shake off the access water.

Remember to remove hard stems, and shred green leaves thinly with a sharp knife. Don’t worry if you still get some pieces of stems in. Once cooked, they’ll be soft and tender, and you'll actually love how they'll give this slightly uneven texture in each bite.

How to make bright green risotto?

If you want to make spinach risotto of bright green color you need to make risotto in a little different way. First, cook shallot and spinach as described in this recipe (steps 1-3), then remove it from the pan.

Add rice to the same hot pan where you just cooked shallot and spinach and proceed with the recipe until rice is half through its cooking time.

Using a food processor or a blender reduce spinach and shallot mix that you've set aside until you get a smooth green paste. Add it to almost cooked risotto. Next, proceed with the recipe adding more stock until the rice is cooked and finishing it with cold butter and Parmesan cheese.

How to make vegetable broth for risotto?

In a pot add 6-7 cups of water, 1 peeled carrots, 1 large celery stick, 1 medium onion, 1 garlic clove, 1 ripe tomato or 1-2 halves dried tomatoes, parsley stems and a pinch of chilli flakes (optional).

Bring to boil and salt to taste. Let simmer for 15-20 minutes. Filter from all the vegetables and transfer back to the pot. Keep on slow simmer while you're using it to make risotto.

Do you put a lid on risotto?

Absolutely not. Risotto should be cooked without the lid, stirring very frequently.