This extra creamy spinach risotto is a wonderfully rich base risotto recipe that you can use with your favorite proteins.
Unlike traditional risottos, which typically use chicken, vegetable, or beef broth to cook the rice, this version uses a flavorful “spinach broth” – a blend of water and fresh spinach. This not only gives the risotto a lovely green hue but also infuses it with a lovely, fresh spinach flavor.
Another departure from tradition – and this is probably sacrilegious to a lot of risotto puritans – is the use of heavy cream. Traditional risotto gets its creamy texture from the slow release of starches from the arborio rice as broth is gradually added. But here, the addition of heavy cream takes the creaminess to another level, adding an incredibly rich and indulgent quality to the dish. And while you might get some eye-rolls from your Italian bestie for your culinary blasphemy – this dish will get oohhs and aahhhs from the rest of the table, guaranteed.
What do Know About Making Risotto:
- Choice of Rice: Always use a starchy, short-grain rice like Arborio, Carnaroli, or Vialone Nano. These rice varieties release their starches during the cooking process, giving risotto its creamy consistency.
- Toasting the Rice: Before adding any liquid, it’s important to sauté the rice in butter or oil until it’s translucent. This process, known as toasting, helps to coat the rice grains in fat, which contributes to a better texture in the final dish.
- Gradual Addition of Liquid: Risotto requires patience. The broth or liquid should be added slowly, in small increments. Wait until the liquid is mostly absorbed before adding more. This gradual addition allows the rice to release its starches slowly, producing that characteristic creamy texture.
- Constant Stirring: Consistent stirring ensures even cooking and encourages the rice to release its starch. However, you don’t need to stir every second—just regularly.
- Taste for Doneness: The rice should be tender but still have a slight bite to it, often described as “al dente.” It shouldn’t be mushy or overly soft.
- Finishing with Fat: Traditional risottos are often finished with a knob of butter (called “mantecatura”) and grated Parmesan cheese. This last-minute addition lends the risotto extra creaminess and flavor.
- Serve Immediately: Risotto thickens as it sits. To enjoy its creamy best, serve it right away after cooking. If it becomes too thick, you can always add a splash of warm broth or water to adjust its consistency.
Remember, making risotto is as much an art as it is a science. Over time, with practice, you’ll develop a feel for the process and be able to adjust techniques to your liking.
Step by Step Guide to Making Extra Creamy Spinach Risotto
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Preparation of Spinach Water:
- In a blender, combine the 3 cups of water, 2 cups of baby spinach, and 1 tsp of salt. Blend until the spinach is finely pureed and the mixture is a uniform green color. Set aside.
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Cooking the Base:
- In a large pot over medium heat, melt the stick of butter.
- Once melted, add the finely chopped onion and minced garlic. Sauté until the onions are translucent, ensuring that the garlic doesn’t burn.
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Toasting the Rice:
- Add the 1 cup of arborio rice to the pot and stir, ensuring each grain is well-coated with the butter. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
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Deglazing with Wine:
- Pour in the 1 cup of white wine. Let it come to a gentle boil and cook until half of the liquid has evaporated.
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Adding the Spinach Water:
- Begin adding the spinach water mixture to the pot gradually. Add about 1/2 cup at a time, stirring frequently. After each addition, wait until most of the liquid is absorbed before adding the next 1/2 cup. This step should take about 15 minutes and allows the rice to absorb the flavors and develop the creamy texture characteristic of risotto.
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Finishing the Risotto:
- Once all the spinach water has been added and the rice is nearly cooked, pour in the 1 cup of heavy cream. Stir well to ensure it’s fully incorporated.
- Continue cooking for a few more minutes until the rice is fully cooked and has a creamy consistency.
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Adding Cheese:
- Remove the pot from heat and stir in the 1/2 cup of grated parmesan cheese until fully melted into the risotto.
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Serving:
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- Transfer the risotto to bowls and serve hot. Optionally, you can garnish with additional grated parmesan or a sprinkle of fresh herbs.
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Creamy Spinach Risotto
- Total Time: 50 minutes
- Yield: 4 1x
Description
This extra creamy spinach risotto is a wonderfully rich base risotto recipe that you can use with your favorite proteins.
Ingredients
Units
Scale
- 1 stick (80 grams) of butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup of arborio rice
- 1 cup of white wine
- 3 cups of water
- 2 cups of baby spinach
- 1 cup of heavy cream
- 1/2 cup of grated parmesan cheese
- 1 tsp salt
Instructions
- Preparation of Spinach Water:
- In a blender, combine the 3 cups of water, 2 cups of baby spinach, and 1 tsp of salt. Blend until the spinach is finely pureed and the mixture is a uniform green color. Set aside.
- Cooking the Base:
- In a large pot over medium heat, melt the stick of butter.
- Once melted, add the finely chopped onion and minced garlic. Sauté until the onions are translucent, ensuring that the garlic doesn’t burn.
- Toasting the Rice:
- Add the 1 cup of arborio rice to the pot and stir, ensuring each grain is well-coated with the butter. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges.
- Deglazing with Wine:
- Pour in the 1 cup of white wine. Let it come to a gentle boil and cook until half of the liquid has evaporated.
- Adding the Spinach Water:
- Begin adding the spinach water mixture to the pot gradually. Add about 1/2 cup at a time, stirring frequently. After each addition, wait until most of the liquid is absorbed before adding the next 1/2 cup. This step should take about 15 minutes and allows the rice to absorb the flavors and develop the creamy texture characteristic of risotto.
- Finishing the Risotto:
- Once all the spinach water has been added and the rice is nearly cooked, pour in the 1 cup of heavy cream. Stir well to ensure it’s fully incorporated.
- Continue cooking for a few more minutes until the rice is fully cooked and has a creamy consistency.
- Adding Cheese:
- Remove the pot from heat and stir in the 1/2 cup of grated parmesan cheese until fully melted into the risotto.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 3g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 105mg
Keywords: Risotto, rice, italian food, italian, side dish, rice, spinach, vegetarian
Holy cow, this is a delicious recipe. Love love LOVE it!
★★★★★
Definitely not traditional with that heavy cream, but I don’t care, it was so goooooood! I can’t believe I never tried risotto this way before, but I’m teling you, there is not going back from here.
★★★★★
Not only is this an excellent spinach risotto recipe, its a fantastic base for a risotto recipe. I’ve made it several times as a good second date recipe. It has yet to fail to impress. I’ve used this as a base for a tomato basil risotto as well. I swapped the wine for a cab sauv, I switched to chicken stock instead of the spinach veggie stock, and added tomatoes and some torn up fresh basil after all the stock was added. but I stuck to the proportions in this recipe and it came out beautifully
Really happy to hear that Matt!!!
My kids absolutely adore this recipe, and they ask me to make it at least once a week. Thank you so much for such a versatile recipe (I usually serve it with some shrimp sauteed in olive oil and garlic).
★★★★★