Spinach Risotto is a first course that is very popular even with children. You can prepare spinach risotto with either fresh or frozen spinach; obviously, it will taste much better and more delicious with fresh spinach. To get tasty spinach to use for preparing the rice with spinach, it is important not to add water during the cooking of the spinach as the spinach will release its naturally contained water. Spinach risotto is a perfect dish even for vegetarians. Now let’s see how to make spinach risotto, and if you try it, let me know. Barbara
I recommend trying these spinach recipes too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz spinach
- to taste extra virgin olive oil
- 1.4 cups Vialone Nano rice
- 3.3 tbsp white wine
- 4.2 cups vegetable broth
- 1 knob butter
- to taste grated cheese
How to Prepare Spinach Risotto
Let’s start preparing spinach risotto. Clean the spinach, wash them very well, and then place them in a large pan, adding only a drop of extra virgin olive oil. Cover with a lid and cook for 15 minutes, stirring occasionally. You will see that the spinach will reduce in volume.
Then remove the spinach from the pan and set them aside. Use the same pan to prepare the risotto.
Pour a drop of oil into a pan and place it on the stove. When the pan is hot, add the rice, and toast it for about 2 minutes, stirring often to avoid burning it, then deglaze with the white wine.
When the alcohol has evaporated, add the previously cooked and squeezed spinach to the rice and mix well. Add the vegetable broth one ladle at a time as the rice requires, keeping it always stirred.
When the rice is cooked but still firm to the bite, turn off the heat, and stir in the butter and grated cheese, adjust the salt if necessary. Serve the spinach risotto very hot.
How to store Spinach Risotto
Store it in the refrigerator for 2 days
