Risotto with Spinach

Risotto with Spinach

Risotto with Spinach is rated 5.0 out of 5 by 2.
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Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 4
Shredded spinach gives this risotto a lovely green hue. Other greens can make a delicious substitute; try Swiss chard, mustard greens or turnip greens. To give the risotto a more even green color, after sautéing the spinach or other greens, puree them with 1/4 cup vegetable stock in a food processor or blender.

Ingredients:

  • 6 cups vegetable stock
  • 3 Tbs. extra-virgin olive oil
  • 1/3 cup finely chopped yellow onion
  • 3/4 lb. spinach, stemmed and thinly
      sliced crosswise
  • 2 cups Arborio or Carnaroli rice
  • 2/3 cup dry white wine
  • 2 Tbs. unsalted butter
  • 2 Tbs. freshly grated Parmigiano-Reggiano
      cheese
  • Freshly grated nutmeg, to taste
  • Salt and freshly ground pepper, to taste

Directions:

In a small saucepan over medium heat, bring the stock to a simmer and maintain over low heat.

In a large, heavy saucepan over medium heat, warm the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the spinach, reduce the heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer the spinach mixture to a bowl and set aside.

Add the rice to the pan and stir until well coated with the oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until absorbed. Add the stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. Reserve 1/4 cup stock to add at the end.

When the rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add the spinach mixture to the pan and add a ladleful of stock. Cook, stirring occasionally, until the spinach mixture is heated through and the rice is al dente, 2 to 3 minutes. Remove from the heat, and stir in the butter, cheese and the reserved 1/4 cup stock. Season with nutmeg, salt and pepper. Serve immediately. Serves 4.

Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002).
Rated 5 out of 5 by from Big taste with very little work - great dish. Last night, on a quick search, I found this risotto recipe while in the store. The only change I made to it was that I added a small carton of sliced, white mushrooms and cooked them along with the spinach (added to the onions.) It was easy and absolutely delicious. If you eat meat, you can certainly add chicken or fish to this recipe (I'm a vegetarian and liked that W&S start with vegetable stock.) Even in its veggie form, it made a very satisfying meal.
Date published: 2017-06-27
Rated 5 out of 5 by from Excellent risotto I followed the recipe to letter except for no added nutmeg. I mixed veg. stock & chicken broth 50-50 w/ alittle water and kept the stock pot almost boiling, used moscato for the wine. also used a little more spinach and a pile of garlic & it cooked perfect. You can't take a break for 45 minutes ...so worth it...cheers!
Date published: 2013-04-08
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