Herb & Spinach Risotto! This spring-inspired risotto is super simple and easy to make. It’s made with fresh baby spinach, basil, Italian parsley and parmesan, plus a hint of lemon and chili. The secret to it’s pretty spring green color is that the spinach and herbs are stirred in at the last-minute — retaining their flavor, nutrition and of course giving a classic comfort food dish a fresh twist and fantastic pop of color.
A few things to keep in mind when making a homemade spinach risotto:
- Always use heated broth. This is important so it doesn’t slow down the cooking process when added to the rice.
- And speaking of broth… its flavor plays a role in the overall flavor of the risotto so use the best you have. Homemade broth is definitely preferred, but since we don’t always have this on hand, use a high-quality brand with a tasty homemade flavor or organic bouillon cube.
- Choose arborio or carnaroli rice —- and don’t rinse the rice. You want to use a starchy rice because it’s the stirring and slow even cooking that helps release the starch to create a creamy risotto.
- Cook the rice at a simmer, rather than a boil, so the rice can cook slowly and evenly. Cook until just “al dente”, so give it a try after 18 minutes, to see where it’s at.
- Risotto is best served immediately, but also heats up well as leftovers. You can even make “risotto cakes” with it. It’s similar to making schnitzel. Just form portions into a hamburger-like shape, dip in flour, then in egg, then in bread crumbs. Place each cake in the hot oil and fry for a few minutes on each side. Perfect for breakfast, lunch or dinner!
How to serve this Herb & Spinach Risotto
Incredibly versatile, consider this a perfect meatless main dish or wonderfully tasty side. It make a great addition to grilled anything! Chicken or tiger prawns or other favorite choice of protein. I think spinach risotto goes great with salmon. Or you could simply serve this as a meatless meal accompanied with grilled or roasted vegetables. One of my favorites this time of year is a side of steamed green asparagus.
If you’re in the mood for something equally comforting, be sure to check out my favourite risotto recipes — creamy, flavour-packed dishes that are perfect for cosy evenings or effortless entertaining:
- Risotto Primavera (Spring Vegetable Risotto)
- Leek Risotto with Lemon & Herbs
- Lemon-Infused Fennel Risotto with Cherry Tomatoes
- Risotto with Peas and Lemon
Herb & Spinach Risotto
Ingredients
For the herb paste:
- 50 g fresh baby spinach leaves
- 1 generous handful fresh basil leaves
- 1 generous handful fresh Italian parsley leaves
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon rind, organic
- 1/4 teaspoon chili flakes
For the risotto:
- 3 cups chicken broth or vegetable broth (750 ml)
- 1 cup water (250 ml)
- 1 tablespoon extra-virgin olive oil
- 3 shallots, finely diced
- 1 1/2 cups short-grain rice (such as arborio or carnarioli) (300 g)
- 200 ml dry white wine
- 1/4 cup freshly grated Parmesan cheese (30 g), plus more for serving
- 1 tablespoon butter (unsalted)
- 1 tablespoon freshly squeezed lemon juice
To garnish:
- diced cherry tomatoes
- pine nuts, lightly toasted
Method
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Blend ingredients for the herb paste together in processor or with a immersion blender until a thick paste forms.
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In a saucepan, bring broth and water to simmer over medium heat. Reduce heat to low and cover to keep warm.
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Heat 2 tablespoons olive oil in medium non-stick saucepan (or wok) over medium heat. Add shallots; sauté until soft, stirring often, about 8 minutes.
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Add the rice and stir for 2 minutes. Mix in the wine and once it has been almost absorbed, stir in a ladleful of hot broth. Simmer, stirring regularly, until broth is absorbed. Then add another ladleful, repeating the process, until rice is tender but still firm to bite, about 20 minutes.
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Cover; remove from heat. Let stand for 2 minutes. Then uncover and stir in butter, parmesan cheese, herb paste, and lemon juice.
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Season to taste with salt and pepper. Serve while hot, garnished with chopped tomatoes, pine nuts and extra parmesan.
Notes
I usually make risotto using a wok (non-stick) since it’s my go-to pan in the kitchen. If using a heavy-bottomed skillet or saucepan, then you will need to reduce the heat to medium-low when sautéing the onions and add a splash more olive oil.
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