Carrie’s Experimental Kitchen

Spinach Risotto

 

This creamy Spinach Risotto made with Italian Arborio rice, fresh baby spinach, and grated Italian cheese is deliciously creamy and makes a tasty side dish to any meal.

This creamy Spinach Risotto made with Italian Arborio rice, fresh baby spinach, and grated Italian cheese is deliciously creamy and makes a tasty side dish to any meal. 

Raise your hand if you have fallen victim to purchasing boxed rice mixes at your local supermarket. I have. See my hand waving! It’s convenient and easy, especially when you just don’t think you have the time to make anything else. Just throw it all into one pot and in 20-25 minutes, you have a side dish to serve with your meal.

Well what if I told you that you could make a rice side dish without all of that added sodium, using fresh ingredients and it tastes even better than the boxed variety? Well you can! AND it still only takes 20-25 minutes…bonus!

Spinach Risotto

I LOVE making my own risotto because then I can control what I add to it and it’s also a great way to use up leftovers or small amounts of something, like fresh spinach, that you might not have enough of to make something else. Besides, homemade always tastes much better! ~Enjoy!

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Spinach Risotto
Spinach Risotto
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This creamy Spinach Risotto made with Italian Arborio rice, fresh baby spinach, and grated Italian cheese is deliciously creamy and makes a tasty side dish to any meal. 

Course: Side Dish
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 1/2 c. Italian Arborio Rice
  • 4 c. Light/Fat Free Chicken Broth
  • 1 c. Water
  • 3 c. Fresh Baby Spinach
  • 1/4 c. Romano Cheese, grated
Instructions
  1. In a large, non-stick saute pan, heat the oil over medium heat and stir in the rice.
  2. Stir until the rice turns slightly brown, then add the chicken broth one cup at a time, allowing the liquid to evaporate after each addition. Add the water and when that has evaporated halfway, stir in the spinach and cheese.
  3. Mix until the spinach has wilted and the rice is creamy in texture.

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This creamy Spinach Risotto made with Italian Arborio rice, fresh baby spinach, and grated Italian cheese is deliciously creamy and makes a tasty side dish to any meal. 
 

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3 Comments

  1. Shiloh Barkley
    October 13, 2013 at 8:40 pm - Reply

    Where is the wine, Carrie? I need wine in my risotto.

    • Carrie Farias
      October 14, 2013 at 11:52 am - Reply

      Wine is FANTASTIC in risotto, but I made this one without since my kids don’t always like the flavor of wine in their food. 🙂

  2. Kirsten
    October 15, 2013 at 4:06 am - Reply

    Carrie,
    It looks wonderful–I look forward to trying it!

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