Creamy Spinach Risotto with Parmesan

Spinach risotto is one of my easy weeknight meals. Shallot and garlic form the base, with butter and Parmesan stirred in at the end. Cook the spinach until tender so it mixes well through the rice.

Risotto rice and hot vegetable stock

Weigh the 150 g risotto rice dry. Keep up to 750 ml vegetable stock hot and add it a little at a time, stirring regularly to stop the rice catching.

Let the rice guide the liquid

The 750 ml is a supply to draw from, not an amount that must all evaporate. Taste the rice: it should be tender with a little bite in the centre. Use less liquid if it is ready sooner, or add more if needed.

Add fresh spinach, butter and Parmesan

Stir the washed fresh spinach into the rice in batches towards the end and let it wilt. Once the rice and spinach are cooked, take the pan off the heat and stir in the butter and Parmesan. The risotto should flow gently from the spoon. Serve immediately.

Kitchen tip

Keep a little hot liquid back to loosen the risotto just before serving.

Easy recipe

Creamy Spinach Risotto with Parmesan

★★★★★★★★★★3.5 out of 5 · 2 ratings

Creamy spinach risotto with fresh spinach, vegetable stock, butter and Parmesan. An easy recipe for two, ready in about 30 minutes.

Prep time

5 min

Cook time

25 min

Yield

2 servings

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Ingredients

− 2 +

• 150 grisotto rice, weighed dry
• 750 mlvegetable stock, up to, hot
• 200 gfresh spinach
• 1shallot, about 30 g
• 1 clovegarlic
• 10 gbutter
• 30 gparmesan
• salt, pepper
• 1 tsprapeseed oil

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Instructions

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1. Heat the vegetable stock and keep it hot. Peel and finely chop the shallot and garlic. Wash and drain the fresh spinach and grate the Parmesan.
2. Heat the rapeseed oil in a pan and soften the shallot and garlic. Add the dry risotto rice and stir briefly.
3. Pour in enough hot stock to just cover the rice. Simmer gently over low to medium heat, stirring regularly. Add more stock in portions as the liquid is absorbed.
4. Taste the rice after about 18–20 minutes and continue cooking as needed for the variety. Stir in the spinach in batches towards the end and let it wilt. Use only as much stock as needed; the rice should retain a little bite in the centre.
5. Take the pan off the heat and stir in the butter and Parmesan. Loosen with a little hot stock if needed, season with pepper and then salt to taste, and serve immediately.

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3.5 out of 5 · 2 ratings

Nutrition per serving

Calories

440 kcal

Protein

14.4 g

Carbohydrates

70 g

Sugar

3.6 g

Fat

11.6 g

Saturated fat

5.3 g

Fibre

4.8 g

Salt

3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace