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About Recipe

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


8 cups vegetable broth

2 tbsp. olive oil

4 tbsp. butter divided

1 medium onion minced

3 garlic cloves finely chopped

1 1/2 cup Arborio rice

1 cup dry white wine good quality

6 oz. fresh baby spinach

1 cup Parmesan cheese

Cooking Procedure


n n n Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.n n n n 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.n n n n Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.n n n n 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).n n n n Reduce the heat to low, stir in the fresh spinach, and cook until fully whilted (5 minutes).n n n n Stir in the remaining butter and Parmesan cheesen nn

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