Spinach Risotto
Spinach risotto is a creamy side dish that’s perfect for the whole family. Tender fresh spinach is folded into risotto for a vegetarian recipe everyone will love!
Servings: 4
Ingredients
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 cup diced shallot or onion
- 1 cup arborio rice
- 1/4 cup white wine optional
- 4 cups baby spinach
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 1/2 cup grated parmesan
- Salt and pepper to taste
Instructions
- Pour the broth into a small saucepan and bring to a boil, then reduce to a simmer.4 cups vegetable broth
- In a larger saucepan, heat olive oil over medium. Add shallots and cook until translucent and tender.2 tablespoons olive oil, 1/2 cup diced shallot or onion
- Add the rice and cook, stirring occasionally, for 2-4 minutes, or until the grains are mostly translucent around the edges and only the center is white. Deglaze the pan with the white wine, if using.1 cup arborio rice, 1/4 cup white wine
- Pour in 2 cups of the warm broth and cook, stirring occasionally, until most of the liquid is absorbed. Make sure the rice isn't sticking to the bottom of then pan. Add more broth 1/2 cup at a time as you continue to stir and the rice absorbs the liquid.
- After 15 minutes of cooking, add the spinach and stir. It will wilt as it cooks. Continue to add broth, stirring and cooking, until the rice is tender but not mushy.4 cups baby spinach
- Remove from heat and stir in butter, lemon juice, and parmesan. Add salt and pepper to taste and serve immediately with extra cheese.1 tablespoon butter, 1 teaspoon lemon juice, 1/2 cup grated parmesan, Salt and pepper
