Spinach Risotto

30/11/2023

Spinach risotto is a creamy and flavorful dish, a green variant of the classic Italian risotto. Here’s how you can prepare it.

Ingredients

350 g of risotto rice (such as Arborio, Carnaroli or Vialone Nano)
400 g of fresh spinach or 200 g of frozen spinach
1 small onion or shallot
50 g of butter
1 liter of hot vegetable broth (you may need a little more or less, depending on the rice absorption)
100 g of grated Parmesan
A glass of dry white wine
Salt and pepper to taste
Extra virgin olive oil

Preparation

Start by cleaning the fresh spinach, removing the roots and washing them thoroughly, then blanch them in lightly salted water for a few minutes. If using frozen spinach, follow the package instructions for thawing and heating. After cooking, squeeze them well and roughly chop.
Finely chop the onion or shallot and sauté it in a large pan or pot with half the butter and a drizzle of oil until translucent.
Add the rice and toast it for a couple of minutes until the grains become pearly, stirring constantly.
Deglaze with the white wine and let the alcohol evaporate over medium-high heat.
Begin adding the hot vegetable broth one ladle at a time, continuing to stir. Wait for the liquid to be absorbed before adding the next ladle.
Halfway through cooking, add the chopped spinach and continue adding broth following the same procedure.
When the rice is almost al dente, add salt and pepper to taste. Once cooked, turn off the heat and stir in the remaining butter and grated Parmesan, mixing vigorously to create the classic risotto creaminess.
Let the risotto rest covered for a minute before serving.

Trivia

Spinach risotto is a dish that lends itself to numerous variations; for example, you can add creamy cheeses like Gorgonzola for an extra savory touch, or spices like nutmeg that pair well with spinach. Additionally, this recipe can be easily adapted for vegetarians or those following more restrictive diets by using vegetable broth and permitted cheeses.

Happy cooking!