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Home » Recipes » Side Dish Recipes

December 24, 2020 · 3 Comments

Spinach Risotto

Side Dish Recipes

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Spinach Risotto made with Italian Arborio rice, fresh spinach, and Italian cheese.
A collage photo of Spinach Risotto on a table.
Spinach risotto in a dish with a spoon on a wooden table.

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.

A close up of Spinach Risotto in a dish.

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!

A close up of food on a table, with Spinach risotto

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.

 Spinach Risotto in a dish on a table.

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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A close up of food on a wooden table, with Spinach Risotto

Spinach Risotto

Carrie's Experimental Kitchen
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. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian
Servings 6
Calories 267 kcal

Ingredients
  

  • 1 ½ cups italian arborio rice
  • 1 tablespoon extra virgin olive oil
  • 5 cups chicken broth
  • 3 cups fresh spinach
  • ¼ cup grated pecorino romano cheese
  • 1 tablespoon butter

Instructions
 

  • 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.

Nutrition

Calories: 267kcalCarbohydrates: 43gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 9mgSodium: 136mgPotassium: 295mgFiber: 2gSugar: 0.4gVitamin A: 1482IUVitamin C: 4mgCalcium: 69mgIron: 3mg
Keyword risotto
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A collage photo of Spinach Risotto on a table.

 

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*Originally shared October 2013/Updated  December 2020

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Reader Interactions

Comments

  1. Shiloh Barkley says

    October 13, 2013 at 8:40 pm

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

    Reply
    • Carrie Farias says

      October 14, 2013 at 11:52 am

      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. 🙂

      Reply
  2. Kirsten says

    October 15, 2013 at 4:06 am

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

    Reply

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