Spinach Risotto – a delicious recipe with unsalted butter, onion, Arborio rice, chicken, nutmeg, baby spinach. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a medium-sized pot over medium heat, melt the butter. Add onions and cook until translucent. Do not brown the onions.
2
Add the rice and stir to coat the grains with the butter/onion mixture.
3
In half-cup increments, ladle the hot broth over the rice and stir, until most of the broth is absorbed. Continue this step until all the broth is absorbed, and rice is al dente, and still a little soupy.
4
Taste the rice for salt and if needed, add some to the pot.
5
Add the cheese, the nutmeg, and stir. Turn off the heat. Add the spinach, a handful at a time, and quickly fold into the risotto. Stir in the cream or butter.
6
Serve in warm bowls topped with some more Parmigiano, and some cracked black pepper, if desired.
691
kcal
Calories
22
g
Fat
43
g
Carbs
79
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 9 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1/2 cup finely diced onion, 1 cup Arborio rice, 3 1/2 cups hot chicken stock, and more.
Yes, Spinach 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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