Spinach Risotto Recipe
User Reviews
5
Spinach Risotto Recipe
Description
This Spinach Risotto Recipe starts by pureeing spinach, parsley, basil, and garlic with part of the broth creating a green, flavorful liquid. Arborio rice is toasted with butter, olive oil, and scallions before deglazing with white wine. Sequential additions of the remaining broth and herb puree allow the rice to absorb liquid gradually, resulting in a creamy, tender texture typical of risotto.
The risotto’s flavor is fresh and herbal from the blended greens, balanced by the rich Parmesan cheese stirred in at the end. The butter and olive oil contribute smoothness, and the scallions add mild onion notes. The risotto is kept slightly soupy by turning off the heat before the final broth addition is fully absorbed, preserving moisture and silkiness.
Constant stirring and using warm or room temperature broth maintain a consistent temperature and help release the rice’s starch for creaminess. The method demands attention but rewards with a luscious, green-hued dish that can serve as a main or side.
Seasoning with salt and black pepper is adjustable to taste. The combination of fresh herbs and the incremental broth additions creates a delicate balance between vibrant flavor and rich mouthfeel customary in classic risotto preparations.
Ingredients
- 2 cups arborio rice
- 3 tablespoons butter
- 3 tablespoons olive oil
- 6 scallion greens and whites chopped
- 2 1/2 cups spinach fresh, packed leaves
- 1 cup parsley packed; fresh
- 12 basil fresh leaves
- 3 garlic cloves
- 6 cups chicken broth room temperature or warm (vegetable broth for vegetarians
- 1 cup white wine
- 1 cup Parmesan Cheese shredded
- salt
- black pepper
Instructions
- Place the spinach, parsley, basil, and garlic in the blender. Add 4 cups of broth and puree until very smooth.
- Add the butter and oil to a large sauté pan. Melt the butter over medium heat. Once melted, add the chopped scallions and sauté for 2 minutes. Stir in the rice and sauté another 2 minutes. Then add the wine, along with 1 1/2 teaspoons of salt and 1/2 teaspoon ground pepper.
- Stir and simmer until the wine has absorbed. Add one cup of broth at a time to the rice, starting with the 2 cups of broth not added to the blender. With each addition of broth, stir the rice and allow it to simmer until the broth is absorbed before adding more. Make sure to incorporate all the green herb broth in the blender. This process will take about 25 minutes.
- Once you’ve added the last of the green broth and the rice is tender, but still firm, stir in the shredded parmesan cheese. Turn off the heat before the last round of broth is fully absorbed so the risotto is a little soupy. It will firm up as it cools. Season with salt and pepper to taste and serve warm.
Notes
- Stir the risotto constantly once broth additions begin to extract starch and create creaminess.
- Use room temperature or warm broth to maintain cooking temperature and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 355kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 898mg | 37% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 0g | 0% |
| Vitamin A | 1860IU | 37% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 192mg | 19% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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