Creamy Spinach Risotto (Risotto agli Spinaci)

 

Spinach risotto is a classic Italian comfort dish—creamy, vibrant green, and packed with earthy spinach flavor balanced by nutty Parmesan. It's a Mediterranean-inspired twist on traditional risotto, perfect as a vegetarian main or side. The key to great risotto is patience: gradual addition of hot broth while stirring releases the rice's starch for that signature creaminess (no cream needed!).

Serves 4 as a main or 6 as a side | Ready in about 40-45 minutes

Ingredients

• 1 3⁄4 cups (350g) Arborio or Carnaroli rice (short-grain risotto rice—don't substitute!)

• 5-6 cups (1.2-1.4L) hot vegetable broth (keep simmering on the stove)

• 10-12 oz (300-350g) fresh spinach (or baby spinach), washed and roughly chopped

• 1 small onion, finely chopped

• 2-3 cloves garlic, minced (optional for extra flavor)

• ½ cup (120ml) dry white wine (optional but recommended)

• 4 tablespoons butter (divided)

• 2-3 tablespoons olive oil

• ¾-1 cup (75-100g) grated Parmesan cheese (plus more for serving)

• Salt and freshly ground black pepper

• Optional: Zest of ½ lemon or a pinch of nutmeg for brightness

Instructions

1. Prep the spinach: In a large pan, heat 1 tbsp olive oil over medium heat. Add half the spinach and wilt it down (2-3 minutes). Add the rest and cook until fully wilted. Blend or finely chop (for smoother texture, purée with a splash of broth). Set aside.

2. Start the risotto: In a wide, heavy-bottomed pot, heat 2 tbsp butter + 2 tbsp olive oil over medium heat. Add onion (and garlic) and sauté until soft and translucent (5 minutes)—don't brown.

3. Toast the rice: Add the rice and stir for 2 minutes until lightly toasted and coated in fat.

4. Deglaze: Pour in the wine (if using) and stir until mostly absorbed.

5. Add broth gradually: Ladle in 1 cup hot broth. Stir frequently until absorbed. Repeat, adding ½-1 cup at a time, stirring often. This takes 18-20 minutes. The rice should be creamy but al dente (firm to the bite).

6. Incorporate spinach: When rice is nearly done (after ~15 minutes), stir in the spinach purée. Continue adding broth until rice is perfectly cooked.

7. Finish (Mantecatura): Remove from heat. Stir in remaining 2 tbsp cold butter (cubed) and Parmesan vigorously for extra creaminess. Season with salt/pepper. Let rest 2-3 minutes.

8. Serve: Spoon into bowls, top with extra Parmesan and black pepper.

Tips for Success

• Stir constantly but gently—develops creaminess without breaking grains.

• Broth must be hot to cook evenly.

• For vegan: Use olive oil instead of butter and nutritional yeast or vegan Parmesan.

• Variations: Add mushrooms for earthiness, lemon zest for Mediterranean flair, or ricotta dollops for extra richness.

• Pairs beautifully with grilled chicken, seafood, or a crisp white wine.

This dish is luxurious yet simple—pure Italian elegance!