Creamy risotto with spinach is a simple, tasty, and flavorful first course made with fresh boiled and blended spinach.
It’s a creamy main dish with an enveloping flavor and intense green color.
A perfect combination for a good dish, light yet rich and healthy, flavored with a knob of butter and grated Parmesan cheese, it’s ideal for getting our kids to eat it too.
For this risotto, I used Carnaroli rice and fresh spinach, but you can also prepare it with frozen ones.
If you don’t want to blend the spinach, you can cut them into small pieces and use them.
I prepared both, the latter being slightly lighter.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Creamy Risotto with Spinach
- 10.5 oz Spinach (boiled)
- 1 Onion
- 4 tbsps Olive oil
- 4 Carnaroli rice
- 1 oz Butter
- to taste Parmesan cheese (grated)
- 4 tbsps Dry white wine
- to taste Hot water or broth
Tools
- 1 Pan
- 1 Pot
- 1 Stove
- 1 Immersion blender
Preparation for Creamy Risotto with Spinach
Take the fresh spinach, cut the stem, wash them, and put them in a pan with a pinch of salt and 1/2 cup of water. Let them cook covered for about 6/7 minutes.
I already had some boiled leftovers in the fridge, so I skipped this step; you can use about 2.2 lbs of fresh spinach.
Blend them with an immersion blender together with their cooking water.
Take a pot, fry the chopped onion with the oil, then add and toast the rice for a few minutes, always stirring, add the white wine and let it evaporate.Pour the spinach cream into the risotto, or the spinach cut into small pieces with a knife, mix well, then add hot water, about 3.4 oz, and salt.
Cook the risotto for the indicated time, about 18/20 minutes, stirring continuously and adding more water if it dries out too much.
After about 20 minutes, the risotto should be cooked and soft, turn off the heat.
Add the butter and the grated Parmesan cheese, mix and stir well.
Serve the creamy risotto with spinach with Parmesan shavings and enjoy your meal!
Creamy Risotto with Blended Spinach 👇
Risotto with Spinach Cut into Small Pieces 👇
Anna advises…
For a good first course, choose a rice that holds up well to cooking. I used Carnaroli but Arborio or Roma are also fine. Remember to use broth or water that is always hot and only add it when the risotto dries out and needs more liquid.
You can substitute fresh spinach with frozen ones, although fresh ones give a touch of extra flavor!
The risotto can be stored in the fridge in an airtight container for about 1 day. If you have leftovers, you can add 1 egg, more grated cheese, breadcrumbs, and make delicious patties.
Can I use frozen spinach?
Yes, just pour them into the pan already frozen. Once thawed, sauté with a little oil or butter and some garlic cloves to flavor them.
Can I use spinach cut into small pieces?
Yes, instead of blending them into a cream, you can use them cut into small pieces.
The risotto will be slightly lighter.
