The spinach risotto is an easy and quick first course to make that will give you great satisfaction. Just a few ingredients and the dish is done. A healthy and nutritious first course, made with one of the most beloved seasonal vegetables, beautiful to look at and full of nutritional properties. At the end of the recipe, I’ll leave you some precious tips for a good outcome of the risotto.
Let’s start Cooking…

Ingredients for Spinach Risotto

To make spinach risotto you can use either fresh or frozen spinach.

1 1/2 cups Vialone Nano rice
1 cups spinach, cooked, boiled (Fresh or frozen)
1 qt vegetable broth
to taste Parmesan cheese
1 tbsp butter

Steps for Spinach Risotto

First, pour one quart of water into a pot and add the carrots, celery, and onion and cook, also adding salt. (This will be your vegetable broth).
Meanwhile, cook the spinach.
If using fresh spinach: wash and then sauté the spinach with a drizzle of oil and a clove of garlic in a covered pan for a few minutes.
If using frozen spinach: bring water to a boil in a high-sided pot and pour in the frozen spinach and cook, once ready drain them.
At this point, take the saucepan where you will cook the rice. Pour in the amount of rice needed and let it toast for a few minutes. Deglaze with half a glass of white wine or directly with a ladle of broth.
Roughly chop the spinach with scissors, lightly salt, and add to the rice along with two ladles of broth.
Continue cooking and when the spinach risotto needs more hot broth add it one ladle at a time.
After the cooking time, which can vary from 15 to 18 minutes, depending on the rice used, remove the saucepan from the heat and stir in the Parmesan cheese, a tablespoon of butter, and mix with a wooden spoon.
The spinach risotto is ready to be enjoyed.

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Tips

– It’s a good rule to cook risotto in a wide pot with a thick bottom (preferably stainless steel), which will contribute to more uniform cooking of the rice grains.

– Choose good rice, the grains must withstand cooking and release a large amount of starch. I use Vialone Nano or Carnaroli.

– The key to releasing starch is the broth, which must always be hot as it is added to the rice.

– The first fundamental step is definitely toasting: it prevents the rice grain from breaking with the thermal shock of the broth and, therefore, releases the right amount of starch. Without toasting, you get a good risotto but not an excellent one.

– Risotto is creamed at the end of cooking and off the heat.