Spinach Risotto Recipe (with Lemon) (2024)

What you'll find in this post: hide

What is risotto?

It’s a creamy rice dish, that is made with arborio rice, and stock. Often with garlic, onions and wine. Various mix ins at the end.

Is risotto a rice or pasta?

Very definitely rice. It tastes a little like pasta because we cook it in stock and it takes on a creamy consistency.

Is risotto difficult to make?

No! It does take a little time, and you do have to pay attention to it as it cooks, but it requires patience more than skill.

What kind of rice is used for Risotto?

I use Arborio rice. It is a short grain rice that can be found in most grocery stores. IT is high in starch, and creates a sticky, creamy texture for risotto without becoming mushy.
Carnaroli rice is traditionally used, but that is super hard to find in the United States.

Pin this recipe for later!

What to serve with Spinach Risotto

Because risotto is a starch, we don’t need potatoes or pasta to go alongside our dinner. I usually make this recipe to go with baked fish or grilled chicken with one of these side dishes:

• Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
• Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
• Sauteed Green Beans. Garlic and shallots gently flavor thesesautéed green beansmaking them a wonderful weeknight or holiday side dish!

• Vegetable Stock. Make Your Own Vegetable Stockor buy it. Or sub chicken stock or chicken broth.
• OliveOil. Extra virgin is good, but light olive oils also work
• Butter. Salted.
• Onion. Finely dice this. This will form the basis of the flavor, along with the garlic and stock
• Garlic. Freshly mince your garlic! Garlic is a key flavor in this risotto recipe!
• Arborio rice. This is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Other long grain white rice will work but won’t be as creamy. It is definitely worth seeking out!
• Dry white wine. Choose a wine you enjoy drinking. I prefer a sauvignon blanc, but chardonnay also works well. You can just use extra stock if you prefer!
• Lemon zest and juice – Fresh is the ONLY way to go here, it’s a key ingredient!
• Baby spinach leaves – They add a nutritional boost, a great flavor and a lovely touch of green.
• Parmesan. Shred your own if you have the option. Pre-shredded just doesn’t taste as good or melt the same way.

• Large skillet
• Ladle

How to make Spinach Risotto

Get prepped

Heat your stock in a small to medium saucepan and keep it simmering while you cook. Dice the onion, mince the garlic. Zest and juice the lemon.

Make the risotto

Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).

Add the garlic, cook for 30 seconds, then add the rice. Mix thoroughly to ensure the rice is fully coated in the oil/butter.

Add the wine (if using), if not, use some of the stock.

Allow the stock to absorb into the rice, then add the broth by the ladle full (about 1/2 cup at a time stirring frequently, allowing the stock to absorb before adding more.

Continue adding stock until it’s all gone, then add the lemon juice. Taste, then season with salt and pepper.

Add the lemon and spinach

• Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
• Grate fresh parmesan cheese over the top.
• Devour.

Kylee’s Notes

Add some protein to make it a complete dinner – grilled chicken, or pork chops make a great accompaniment. Grilled fish filets would be good too!

This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch

What to do with leftovers

Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!

Substitutions/Additions

Use chicken stock if that is what you have (but it won’t be a vegetarian dish)