This Classic Spinach Risotto is a restaurant-worthy meal. It is rich, creamy, and so flavorful! Follow my step-by-step instructions and treat your family with this elegant dish.
I am a big risotto fan and this Spinach Risotto is my favorite kind of all! I love the creamy rice texture, tender spinach, and the notes of melted butter with Parmesan. It is just perfect! This recipe was thoroughly tested, so there is no doubt in my mind, that you'll love it, too.
Let's quickly discuss the main ingredients, to make sure your risotto turns out heavenly.
What Kind of Rice is Best for Spinach Risotto
By far, the best rice to use for ANY risotto is Arborio rice. It is a high-starch, short-grained white rice that adds a creamy and silky texture to risotto. The good news is that it is not hard to find nowadays since it is sold in almost all large grocery stores and online. The bad news is that it is at a bit higher price point, compared to other rice varieties. But frankly, it is worth paying a little extra because the results are SO TASTY! If for some reason you can't find Arborio rice, sushi rice is the next best option.
What Kind of Spinach to Use
I absolutely love using fresh baby spinach. It is so tender, and it doesn't require cutting. Regular spinach can also be used, but you'll need to roughly chop it.
How to Make a Perfect Risotto
If you want to make a perfect spinach risotto, be prepared to stir a lot. The key to making any risotto is stirring. Adding wine and hot broth, one cup at a time, and stirring, stirring, stirring... This process allows the rice to absorb the liquids properly, release starch, and create a creamy texture. It is quite easy, and I actually ENJOY stirring the rice. Trust me, it's not too hard. Plus, you have an open bottle of wine nearby. 🙂 And now that I’ve gotten you all excited about stirring, it's time to cook Spinach Risotto!
Spinach Risotto Recipe
1. Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
2. Meanwhile, add the olive oil, 2 tablespoons of butter, diced onion, and garlic to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
3. Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
4. Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
5. Reduce the heat to low, stir in the fresh spinach, and cook until fully wilted (5 minutes).
6. Stir in the remaining butter and Parmesan cheese. Serve.
You'll also love these tasty recipes:
- Spanakorizo (Greek Spinach Rice)
- Mushroom Risotto
- Creamy Mushroom Quinoa Risotto
- Spinach Stuffed Salmon
- Spinach Stuffed Chicken
Spinach Risotto: Video Tutorial
HUNGRY FOR MORE? Subscribe to my newsletter, and follow Cooktoria on Pinterest, Facebook, or Instagram for all the latest updates!
Classic Spinach Risotto
Ingredients
- 8 cups vegetable broth
- 2 tbsp. olive oil
- 4 tbsp. butter divided
- 1 medium onion minced
- 3 garlic cloves finely chopped
- 1 ½ cup Arborio rice
- 1 cup dry white wine good quality
- 6 oz. fresh baby spinach
- 1 cup Parmesan cheese
Instructions
- Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
- Meanwhile, add the olive oil, 2 tablespoons of butter, diced onion, and garlic to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
- Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
- Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
- Reduce the heat to low, stir in the fresh spinach, and cook until fully wilted (5 minutes).
- Stir in the remaining butter and Parmesan cheese.
This is the greatest risotto recipe, thank you so much for sharing, every fortnight I make it and then turn the leftovers into arancini the next day, by far the best I have ever had.
That means a lot to me, Jessie! Thank you for the kind words!
First time making risotto & turned out awesome! Used up some fresh spinach from the garden. Thank you for this great recipe and easy to follow instructions! Will def make this again, maybe try mushroom next.
Thanks, Lorrie! I am sure you'll enjoy the mushroom one. 🙂
I was a little concerned using 8 cups of broth as most recipes call for 4. Was this accurate ? And if so, is there a reason it’s more than most?
Hi Mary! You'll need about 8 cups of broth, because of a different cooking method. You will be continuously stirring the rice (to make it creamy), and so the broth will be evaporating a lot. Don't worry, you'll be adding one cup at a time, so you'll be able to adjust and see how rice is absorbing the broth. Hope you'll give it a try!
Can frozen chopped spinach be incorporated into recipe?
Hi Mary! Yes, you can use frozen spinach instead. Let me know if you try it!
Can this be refrigerated and used the next day?
Hi Crystal. Yes! You can store it for up to 4 days.