Green Spinach Risotto Recipe

Risotto is a classic Italian dish that we love for its creamy, comforting texture and versatility! Our Green Spinach Risotto recipe is packed with nutrients and flavor. The spinach not only adds a beautiful green color to the dish but also provides a healthy dose of vitamins and minerals. Whether you’re looking for a hearty vegetarian main course or a flavorful side dish, this Green Spinach Risotto recipe is for you!

Recipe Substitutes

• Arborio rice: You can substitute Carnaroli or Vialone Nano rice if you can’t find Arborio.
• Spinach: You can use other greens such as kale, Swiss chard, or even frozen spinach (thawed and drained) if fresh spinach isn’t available.
• Parmesan cheese: You can use other hard cheeses such as Pecorino Romano or Grana Padano instead of Parmesan. For a vegan version, you can use nutritional yeast instead of cheese.
• Butter: You can use margarine or vegan butter for a dairy-free version.
• White wine: If you don’t have white wine, you can omit it and use more broth instead. If you prefer not to use alcohol, you can use apple cider vinegar or lemon juice instead.

Ingredients

• 350g (1 3/4 cups) Arborio rice
• 1L (4 cups) vegetable or chicken broth or stock
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 1/2 cup white wine (optional)
• 200g (7 oz) fresh spinach leaves, washed and chopped
• 1/2 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 3 tablespoons olive oil
• Salt and pepper to taste
• Optional – red chili flakes, creme fraiche (to serve)

Method

1. Heat the broth in a saucepan and keep it warm on low heat.
2. In a large pan, heat 2 tbsp olive oil over low to medium heat. Add the chopped onion and garlic and cook until softened and translucent (not brown), about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat it with the onion and garlic mixture. Cook for 2-3 minutes or until the rice becomes translucent.
4. Pour in the white wine (if using) and stir until it has evaporated.
5. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Repeat until the rice is cooked and creamy, which should take about 20 minutes. You may not need to use all of the broth.
6. In the meantime, blitz the spinach and basil in a blender with 1 tablespoon of olive oil and a pinch of salt.
7. Stir the spinach and basil mix into the rice.
8. Remove the pan from the heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot, garnished with additional Parmesan cheese, chili and creme fraiche, if desired.

ele Tip – a squeeze of fresh lemon juice at serving will add a zesty zing to this dish.

Want more? Click here for our Lemon and Mint Risotto Recipe.