Risotto Spinach Recipe
Can be substituted into any dish in place of the suggested pasta.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling as you will need it for cooking the rice.
- 2
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Cooking the Risotto
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir well to coat the rice with the oil and aromatics. Toast the rice for about 2 minutes, stirring frequently.
- 5
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18-20 minutes or until the rice is al dente and creamy.
- 6
Incorporate Spinach
When the rice is almost cooked, stir in the fresh spinach. Cook until the spinach is wilted, about 2-3 minutes.
Finishing Touches
- 7
Add Seasoning
Once the rice is cooked and creamy, remove the skillet from heat. Stir in the grated Parmesan cheese, salt, black pepper, and lemon juice. Mix well to combine.
- 8
Serve
Serve the risotto immediately while hot, garnished with additional Parmesan cheese and a sprinkle of black pepper if desired.
