Spinach Risotto

I LOVE Risotto, so creamy and cheesy, but it can take a lot of patience. So be patient and get your greens in with this risotto recipe from Simply Recipes!

Ingredients

  • 5 TBSP Butter, divided into 4 TBSP and 1 TBSP
  • 1 Cup Chopped Yellow Onion
  • 2 Garlic Cloves, minced
  • 1/2 TSP Italian Seasoning, like basil and parsley
  • 2 Cups Risotto Rice, like arborio
  • 1/2 Cup White Wine
  • 5 Cups Chicken Stock
  • 3/4 Cup Shredded Parmesan Cheese
  • 8 oz Baby Spinach, finely chopped
  • 1 TSP Lemon Zest
  • 1 TSP Lemon Juice
  • 1/2 TSP Black Pepper
  • 1/2 TSP Salt

Let’s Get Cooking

Add your stock to a saucepan and get it warmed up. While the stock is warming, prep your ingredients

Melt the 4 TBSP of butter into a wide saucepan on med-med high heat. Add the onions and cook until translucent. Once translucent, add in garlic + italian seasoning and cook for about a minute.

Add the risotto to the pan and coat with butter and onions. Let cook until the rice begins to get clear, about 2-3 minutes. Add in the white wine and stir into the rice, simmer until the wine is absorbed into the rice.

Add in the broth one ladle at a time, or about 1/2 cup. Gently stir after each ladle and do not add more until the liquid is absorbed. Continue until the risotto begins to get creamy and has a slight chew.

Once done, add in the butter + parmesan + spinach + lemon juice + lemon zest.

Serve immediately with a little more parmesan + salt + lots of black pepper.

Always Hungry,

Hannah

2 thoughts on “Spinach Risotto

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