Spinach And Parmesan Risotto – a delicious recipe with butter, onion, garlic, arborio rice, white wine, fresh spinach leaves washed. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Melt the butter in a pan on medium heat, add the onion and garlic, and saute for approximately 5 minutes until translucent.
2
Add the rice and stir for approximately 2 minutes until mixed in well with the onion.
3
Add the wine, increase the heat to high, and allow about half the liquid to evaporate. This will take approximately 2 minutes.
4
Blend the water, spinach, salt, and bouillon in a blender. Once half the wine has evaporated, add the blended mixture to the pan slowly during a span of 10 minutes while stirring slightly.
5
Add the cream and cheese, mix slightly and cook for approximately 10 minutes more until the rice is cooked but not watery.
6
Serve with additional Parmesan cheese.
712
kcal
Calories
52
g
Fat
45
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 ounces butter, 1 onion diced, 3 cloves garlic minced, 1 cup arborio rice, and more.
Yes, Spinach And Parmesan Risotto falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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