Spinach Risotto
This creamy and comforting spinach risotto is a delightful dish to serve for a cozy meal. The tender Arborio rice is cooked to perfection in a flavorful broth, then combined with sautéed spinach for a burst of green goodness. A touch of nutmeg adds a subtle warmth, while grated Parmigiano-Reggiano cheese lends a rich and savory finish to this elegant dish. Perfect to savor on its own or as a side dish to complement your favorite entree. Enjoy the satisfying flavors and creamy texture of this spinach risotto with each delectable bite.
— Constant Cookbook
Ingredients
- 6 cups chicken broth
- 3 Tbs. olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 3/4 lb. spinach, stemmed and thinly sliced
- 2 cups Arborio rice
- 2/3 cup dry white wine
- 2 Tbs. unsalted butter
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/8 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a saucepan over medium heat, bring the broth to a simmer and keep warm over low heat.
- In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Add the spinach, cover and cook, stirring occasionally, until tender, about 4 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.
- In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the rice and stir well to coat with the oil. Cook until the rice is translucent, about 3 minutes. Add the wine and stir until absorbed, about 1 minute. Add 1/2 cup of the broth and stir until almost completely absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until it is almost completely absorbed before adding more.
- When the rice is almost tender to the bite but slightly firm in the center, after about 20 minutes, add the spinach mixture and 1/2 cup broth to the pot. Cook, stirring occasionally, until the spinach is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat and stir in the butter, cheese and nutmeg. Season with salt and pepper. Serve immediately. Serves 6.
Yield
Serves 6.
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