How to make it

  • In a small saucepan over medium heat bring the stock to a simmer and maintain over low heat.
  • In a large heavy saucepan over medium heat warm the olive oil.
  • Add the onion and sauté until softened about 4 minutes.
  • Add spinach then reduce the heat to low.
  • Cover and cook until tender about 5 minutes.
  • Using a slotted spoon transfer spinach mixture to a bowl and set aside.
  • Add rice to the pan and stir until well coated with the oil and translucent.
  • Add wine and stir until absorbed.
  • Add stock a ladleful at a time stirring frequently after each addition.
  • Wait until the stock is almost completely absorbed before adding more.
  • Reserve 1/4 cup stock to add at the end.
  • When rice is almost tender after about 18 minutes add spinach mixture to pan and add stock. Cook stirring occasionally until spinach mixture is heated through about 3 minutes.
  • Remove from heat and stir in the butter, cheese and reserved stock.
  • Season with nutmeg, salt and pepper.
  • Serve immediately.

Reviews & Comments 2

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  • eatmania 8 years ago
    Hey, I love risotto too. Perfect dish for any season. Here's my version of risotto with spinach:
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  • deliathecrone 10 years ago
    I LOVE risotto - so creamy and warm. And Spinach is one of my favorite veggies - so this is a perfect dish! Thanks.
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