Embrace the Creaminess: Your Go-To Spinach Risotto Recipe!

  

Risotto often gets a reputation for being a complex, chef-only dish, but I'm here to tell you that's a myth! While it requires a little patience and a lot of stirring, the process of making risotto is incredibly rewarding, and the result is a dish that feels utterly luxurious and satisfying.

Today, we're diving into a vibrant and incredibly flavorful Spinach Risotto. It's the perfect way to sneak in some greens while indulging in a creamy, comforting bowl of rice. This recipe uses simple ingredients to create a truly delicious experience, ideal for a cozy dinner or an elegant vegetarian main course.

Vibrant & Creamy Spinach Risotto

Yields: 4 servings Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients:

• 6 cups vegetable broth (or chicken broth), warmed
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large shallot, finely chopped (or 1/2 small yellow onion)
• 2 cloves garlic, minced
• 1.5 cups Arborio rice (or Carnaroli rice)
• 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 5 oz fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup mascarpone cheese (optional, for extra creaminess)
• 2 tbsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1.      Warm the Broth: In a medium saucepan, gently heat the vegetable broth over low heat. Keep it at a bare simmer throughout the cooking process.

2.     Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the olive oil and butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3.    Toast the Rice: Add the Arborio rice to the pot. Stir constantly for 2-3 minutes until the edges of the rice grains become translucent, but the center is still opaque. This "toasting" step is crucial for perfect risotto!

4.    Deglaze with Wine: Pour in the white wine and stir until it's completely absorbed by the rice. This usually takes about 2 minutes. The alcohol will cook off, leaving a lovely depth of flavor.

5.    Ladle and Stir (The Risotto Dance!): Begin adding the warm broth, one ladleful at a time (about 1/2 cup). Stir continuously until each ladleful of broth is almost completely absorbed by the rice before adding the next. Continue this process, gradually adding broth and stirring, for about 20-25 minutes. The rice should be tender but still have a slight bite (al dente). You might not use all of the broth, or you might need a little more.

6.     Add Spinach & Finish: When the risotto is nearly done (after about 20 minutes of adding broth), stir in the chopped fresh spinach. Continue stirring until the spinach wilts and incorporates into the rice, which should only take a couple of minutes.

7.     "Mantecare" - Creamy Finish: Remove the risotto from the heat. Stir in the grated Parmesan cheese, mascarpone (if using), and fresh lemon juice. Stir vigorously for about a minute; this helps to create that signature creamy texture. Taste and season with salt and freshly ground black pepper as needed. The risotto should be creamy and flowing, not stiff. If it's too thick, stir in a little more warm broth.

8.    Serve: Ladle the risotto into warm bowls immediately. Garnish with extra Parmesan cheese and fresh basil leaves, if desired. Serve hot and enjoy the creamy deliciousness!

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Making risotto is truly a labor of love, but every creamy, flavorful bite of this Spinach Risotto makes it absolutely worth it. What are your favorite risotto variations? Share them in the comments below!