Spinach Risotto (From Fresh or Frozen Spinach)

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Spinach Risotto (From Fresh or Frozen Spinach)

This super creamy Spinach Risotto is one of the most classic Italian risotto recipes. It's perfect to make any time of the year since you can prepare it with fresh or frozen spinach.

Prep Time5

Cook Time25

Course: Risotto

Cuisine: Italian

Servings:

Calories: 392kcal

Author: Svi

Ingredients

1 ⅔ cup Carnaroli or Arborio rice , about 340 grams
2 shallots or 1 small onion , finely chopped
4 packed cups fresh spinach thinly cut , or 8-10 ounces frozen spinach
½ stick butter , 50 grams
½ cup grated Parmesan cheese , more for serving
⅓ cup dry white wine
5-6 cups chicken/beef/vegetable stock
Extra virgin olive oil , about 4 tbsp
Salt to taste

Instructions

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.
Extra virgin olive oil, 2 shallots or 1 small onion
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 (see photo).
4 packed cups fresh spinach thinly cut
Add rice and sautee on medium heat until it has warmed up.
1 ⅔ cup Carnaroli or Arborio rice
Add dry white wine and stir until has completely evaporated.
⅓ cup dry white wine
Start adding stock, one ladle at a time.
Keep the heat on 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.
5-6 cups chicken/beef/vegetable stock
Once rice is cooked, turn off the heat.
Add cold butter, stir.
½ stick butter
Add Parmesan cheese. Give another good toss in the pan and let is rest for a few minutes before serving.
½ cup grated Parmesan cheese
Serve with more freshly grated Parmesan.

Notes

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

If you plan to use water as cooking liquid make sure to bring it to a boil and salt to taste. We don’t salt rice/risotto directly, we salt the liquid it will be cooked with. Of course you can adjust salt slightly once risotto is almost cooked.

Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.

Nutrition