Creamy Spinach Risotto - Easy, Yummy Recipe
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Creamy Spinach Risotto

Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 2 scant cups or 8 oz rice carnaroli or arborio
  • 1 shallot finely chopped
  • 2-3 packed cups fresh spinach
  • 2 tbsp extra virgin olive oil
  • 2 tbsp grate parmesan
  • 1 tbsp dry whitw wine
  • 5 ½ cups chicken/beef/vegetable stock
  • 2 tsp 0.5 oz unsalted butter
  • Salt pepper to taste


  • If you are using bouillon cubes instead of meat/vegetable broth, start by dissolving it in the water according to directions on the package. You might need more than 1 bouillon cube. Consider you’ll need at least 5 cups of stock.
  • We’ll also need to get ready our spinach. If you are using a pack of baby spinach or a pack of spinach that’s already washed and dried, you can skip the next step completely.
  • But if you are using fresh spinach from the local market or your garden, make sure you wash it thoroughly. I like to wash spinach under the cold running water and leave it to drain before I’m preparing the rest of the ingredients. You can also pat-dry it with a paper towel. Remove hard stems, and shred green leaves 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 I actually love feeling those slightly uneven texture bites.
  • Finely chop shallot or a small white onion. Add it to a large skillet pan placed over medium-low heat together with some olive oil. Saute for a minute or two, add rice. Start mixing it into shallots and olive oil in the pan.
  • Add white wine.
  • Once it’s almost evaporated start adding stock, one ladle at a time.Turn the heat on low, if you haven’t done this already. Add another ladle of stock only once almost all liquid in the pan is absorbed.
  • Depending in the rice, risotto is usually ready in about 20-25 minutes. Remember, like perfect pasta it should remain slightly “al dente”.
  • Five minutes before risotto is cooked, add shredded spinach (or baby spinach, whole).Continue stirring and adding some more vegetable stock.
  • Once risotto is cooked, turn off the heat. Add butter and parmesan cheese. Stir once again and let is rest for a few minutes under the cover before serving


Put some parmesan on the table to sprinkle some more over individual plates.