Spinach Risotto

If your like me, you love risotto! Many people are intimated to make it not realizing how incredibly easy it is. It can be made with pretty much any vegetable you like. I like to make sure my family eats plenty of greens and this recipe is perfect for that. My 2 year old son LOVES this recipe and always asks for seconds! Risotto should be served immediately after it is ready otherwise it gets dry and clumps together, however, if you have leftovers add in a few tablespoons of water  when reheating and it will be just as creamy as when you first made it.

Spinach Risotto


  • 2 TBS extra virgin olive oil
  • 2 cloves minced garlic
  • 2 TBS chopped fresh parsley
  • 16 ounce bag frozen chopped spinach
  • 2 cups Abrorio rice or short grain rice
  • 1 tsp salt
  • 6 cups chicken broth
  • 2 TBS butter (optional)


  1. Pour chicken broth into a medium sauce pan, bring to boil then turn down on low.
  2. Sauté garlic, parsley, and oil in a large heavy-bottomed sauce pan for about 5 minutes.
  3. Add spinach and stir together until spinach has completely thawed.
  4. Pour in rice, add salt, and stir for 5 minutes.
  5. Cover rice with broth and let simmer, adding more broth little by little until rice is fully cooked. (Rice package should give approximate time)
  6. Stir in the butter just before serving.




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