“Curiosity pushes you to try new recipes”: that’s what’s behind the recipe for risotto with frozen spinach! I saw and re-saw this recipe in a magazine, then in a video on YouTube, then on TikTok and finally on Instagram! In short, everyone went crazy for this spinach rice and in the end I said to myself: “Bea, what are you waiting for to try it? What could be so special about this spinach risotto?”
Premise: I didn’t find anything particularly special or rather, for me, who am used to richer and more flavorful risottos, it leaves some doubt and the desire to add something else. Maybe speck, pancetta, sausage, some shrimp or prawns. For example, my partner wanted a few pieces of gorgonzola, smoked provola, or baked ricotta — in short, a cheese that would give more punch and saltiness to the spinach risotto. In short, it makes you want to add ingredients to enrich and complete this rice dish.
The second consideration, or premise, before the recipe is this: the spinach risotto is incredibly simple to prepare. Few steps, very few ingredients and the first course is on the table! It has an intense color, a creaminess almost like a velouté and above all, which I want to underline, there is no waste during this preparation! Does that sound like little? By using frozen spinach we won’t need vegetable or meat stock because we will use the spinach cooking water to cook the risotto.
That said, I invite you to try this recipe, perfect for a last-minute lunch! I prepared the risotto in less than 30 minutes including boiling the frozen spinach and cooking the rice. I invite you to taste a simple dish that will impress your guests thanks to the intense green color of the spinach. I also invite you to enrich it by finding the ingredients that suit you best and reflect your tastes!
If you love spinach, don’t miss the collection of easy and quick spinach recipes I published last month. You will find recipes with frozen and fresh spinach perfect all year round. From appetizers to first courses, from main courses to sides, including grandma’s recipes and recipes from around the world. I recommend trying the “espinacas y garbanzos“, Spanish vegetarian tapas, or the homemade spinacine recipe if you want to stay within the tradition of Italian cuisine. Among the most read recipes on the blog in 2025 stands out spinach sautéed with eggs, an easy and quick recipe to prepare a complete one-dish meal in just a few minutes!
Every link below is clickable and will take you directly to the recipe you chose to read. I remind you that I wait for you every morning in the Facebook group and fan page of “Le Ricette di Bea” with the Recipe of the Day! A must-see appointment to start the day with a sweet or savory treat!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 496.05 (Kcal)
- Carbohydrates 87.77 (g) of which sugars 1.32 (g)
- Proteins 13.38 (g)
- Fat 10.42 (g) of which saturated 6.10 (g)of which unsaturated 3.87 (g)
- Fibers 5.74 (g)
- Sodium 391.64 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of spinach risotto
- 1 cup Carnaroli rice (rice for risottos)
- 14 oz spinach (frozen)
- to taste onion (finely chopped)
- 1.5 tbsp butter (or extra virgin olive oil)
- to taste cheese (grated)
- 1 pinch salt
I didn’t specify the amount of water to boil the thawed spinach, but use a large pot and bring the water to a boil with a pinch of salt. You won’t find vegetable or meat stock in the list because, as mentioned, it won’t be needed. We’ll use the spinach cooking water to cook the risotto.
You can replace the chopped onion with a clove of garlic. I recommend, however, if you use garlic, to replace the butter with extra virgin olive oil. You will need to heat the oil with the garlic clove and then remove it before adding the rice for toasting. You can add sausage, pancetta braised in a pan, crunchy speck. Or cheeses such as gorgonzola, provola or ricotta. Greek yogurt would also work well.
The amount of frozen spinach is perfect for this recipe. Keep in mind that once boiled, well drained and then pureed, they will lose a lot of weight. So don’t be alarmed if the number of grams seems large; unfortunately spinach, both fresh and frozen, loses weight when cooked.
Tools to prepare spinach risotto for two people
- 2 Pots
- 1 Food processor
- 1 Cutting board
- 1 Knife
- 1 Strainer
- 1 Wooden spoon
Want the wooden spoon I use to prepare my recipes? Send an email to [email protected] and I will be happy to give you all the information to get it!
Would you like to use fresh spinach to prepare the risotto? Don’t worry, I will also explain how to proceed with this ingredient after the recipe below!
Steps for the spinach risotto recipe
I start the preparation by placing a pot with plenty of water on the stovetop to boil the thawed spinach. I add a pinch of salt and wait for it to boil. I pour the frozen spinach portions into the water and let them cook for 7 to 10 minutes. Read the cooking time on the package as it may vary.
I drain well and squeeze the spinach, keeping the cooking water aside which I will use as a replacement for vegetable stock to cook the risotto.
I let the spinach cool for a few minutes before continuing with the preparation. I put the spinach into the food processor jug, add a few ladles of the cooking water and a drizzle of extra virgin olive oil. I blend until they become a cream.
Meanwhile I weigh the amount of rice; in this case my recipe is designed for two servings of spinach risotto. I finely chop the white onion on a cutting board using a knife.
I then take a pot and melt half the amount of butter. I add the finely chopped white onion and let it sauté.
I add the Carnaroli rice to the pot and after a few minutes needed to toast it, I add the pureed spinach. I stir with the wooden spoon throughout the preparation. I slowly add a few ladles of the cooking water to proceed with the risotto. In my case the cooking time indicated on the Carnaroli rice package was 18 minutes.
I then turn off the heat, add the remaining butter and a generous sprinkle of grated cheese. I cream the rice and it’s finally ready to serve the spinach risotto. An intense color, unique creaminess — don’t the photos already make you want to try it?
All that’s left is to wish you a buon appetito and to remind you that I wait for you every day here on my food blog with many easy, quick and delicious recipes like this one!
Tips and recipe variations:
Tips for spinach risotto: as suggested I recommend keeping the spinach cooking water to cook the risotto. Not using vegetable or meat stock means the spinach flavor will be the only one you taste in this preparation. Keep in mind the cooking time of the rice you use and taste it before turning off the heat.
Recipe variations: you can replace the butter with extra virgin olive oil if you prefer a lighter result. You may use vegetable or meat stock if you already have it prepared. If you don’t like cheese, you can omit it or, if you are lactose intolerant, use a lactose-free grated cheese.
You can use fresh spinach to prepare the risotto. You should wilt them in a pan with a drizzle of extra virgin olive oil and some water, then blend them adding a little more water. If using fresh spinach you will, however, need to prepare a stock to cook the risotto.
