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!
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!
Sign up for my weekly newsletter to get the latest recipes and receive a FREE eBook!
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.
- 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
- In a large, non-stick saute pan, 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. Add the water and when that has evaporated halfway, stir in the spinach and cheese.
- Mix until the spinach has wilted and the rice is creamy in texture.
Visit the recipe index to search for more recipes by category.
Related Recipes
- Balsamic Risotto with Grilled Chicken, Spinach & Sun Dried Tomatoes
- Portobello Mushroom, Zucchini & Sage Risotto
- Roasted Garden Vegetable Saffron Baked Risotto
- Basil, Leek & Asiago Cheese Risotto
- Lemon Thyme Pesto Risotto
- Pumpkin & Sage Risotto
- Chorizo, Peas & Colby Jack Risotto
Shiloh Barkley
Where is the wine, Carrie? I need wine in my risotto.
Carrie Farias
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. 🙂
Kirsten
Carrie,
It looks wonderful–I look forward to trying it!