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 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?
You can! AND it still only takes about 25 minutes…bonus!
How do you make Spinach Risotto?
For this recipe you’ll need EVOO, Italian Arborio Rice, chicken broth, fresh baby spinach, grated Pecorino Romano cheese and butter.
In a large, non-stick skillet, heat the oil over medium heat; then add the rice.
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.
After the last cup of chicken broth has almost evaporated, stir in the spinach and cheese.
Mix until the spinach has wilted and the rice is creamy in texture; then add the butter and stir until creamy.
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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- In a large, non-stick skillet, heat the oil over medium heat and stir in the rice.
- 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. When the last cup of broth has almost evaporated, add the spinach and cheese.
- Mix until the spinach has wilted and the rice is creamy in texture; then add the butter and stir until melted.
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