Spinach Risotto With Roquefort – a delicious recipe with onion, garlic, olive oil, arborio, cheese, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a 2- to 3-quart nonstick pan over medium-high heat, mix onion, garlic, and olive oil. Add rice and stir until onion is barely limp, 2 to 3 minutes.
2
Stir in 1 cup spinach broth and bring to a simmer, then reduce heat to maintain simmer and stir until liquid is absorbed, 2 to 3 minutes. Add 2 more cups broth, 1/2 cup at a time, stirring after each addition until liquid is absorbed and rice is tender but still has a slight bite, 20 to 25 minutes total. If rice isn't quite done, add more broth and stir until risotto is creamy.
3
Crumble cheese into risotto and stir until blended. Season with salt and pepper to taste. Garnish with lemon peel.
4
Nutritional analysis per side-dish serving.
198
kcal
Calories
2
g
Fat
40
g
Carbs
5
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 8 ingredients. The key ingredients include: 1/2 cup chopped onion, 1 teaspoon minced garlic, 1/4 teaspoon olive oil, 1 cup arborio or other short- or medium-grain white rice, and more.
Yes, Spinach Risotto With Roquefort 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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