Risotto with Spinach

Risotto with spinach is an easy and healthy comfort food. Ideal during cold winters, but delicious all year round!

Ingredients (for 2)

  • 1 cup white rice (180 gr or 6 oz)
  • 3 cups fresh spinach
  • 3 cups vegetable stock
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp nutmeg
  • 1/4 onion
  • 1/4 cup white wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt & black pepper


  • Wash thoroughly the spinach and remove the hardest stems
  • Take a large saucepan or skillet and heat olive oil over medium heat
  • In a different deep saucepan bring vegetable stock to a simmer
  • Thinly dice onions and add them to the pan with the oil; cook for 3 minutes or until translucent
  • Add the spinach, stir to coat with the oil and sauté for 2-3 minutes
  • Cover with a lid and cook at medium heat for 3 minutes or until soft
  • When spinach is ready, remove to a bowl and season with salt, black pepper and nutmeg
  • Blend into a purée with an electric blender and reserve aside
  • In the skillet where you cooked the spinach, melt ½ of the butter over medium heat
  • Stir in the rice and toast it at high heat until warm (2-3 minutes)
  • Add the wine, and stir continuously over medium heat until absorbed (about 1 minute)
  • Add hot broth in small quantities, stirring continuously, until absorbed
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add the remaining butter, spinach purée and parmesan cheese
  • Stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!

Tips from the Chef

  • In order to check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it is pretty warm you can add the wine
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
  • Use the Italian rice variety “Carnaroli” for the best result