If you’re looking for an easy risotto recipe for a cosy day at home, this spinach risotto with fresh herbs is just the thing. It’s simple to prepare, requires just a handful of ingredients, and delivers incredible flavour. Fresh baby spinach, basil, Italian parsley, and Parmesan form the base, while a touch of lemon and a pinch of chilli bring a burst of freshness.
The secret to its vibrant green colour? The spinach and herbs are stirred in right at the end, preserving both their bright flavour and nutritional goodness. The result is a creamy risotto that feels like spring in a bowl.
What You’ll Need for This Spinach Risotto
Making a creamy spinach risotto is simple, and you only need a handful of fresh, flavour-packed ingredients to bring it together. Here’s what to have ready before you start:
For the herb paste:
- Aromatics – Olive oil, garlic, freshly grated lemon zest, and chilli flakes for depth and a fresh kick. (Tip: when zesting, avoid the bitter white pith.)
- Fresh greens – Young spinach leaves, basil, and flat-leaf parsley for vibrant colour and flavour.
For the risotto base:
- Broth / Stock – Use chicken or vegetable broth, homemade broth if possible. Quality makes all the difference.
- Olive oil – Choose a good quality olive oil that is also suitable for sautéing the shallots without burning.
- Shallots – Sweeter and more delicate than onions, they’re perfect for risotto.
- Risotto rice – Arborio or Carnaroli rice are classic choices. Arborio is slightly more common, while Carnaroli holds its shape beautifully.
- White wine – A dry variety such as Riesling works perfectly. The alcohol mostly cooks off during simmering.
- Butter – Stirred in at the end for richness and silky texture.
- Parmesan – Always use freshly grated; it melts beautifully into the risotto.
- Lemon juice – Freshly squeezed for a final lift of flavour.
For garnish:
- Pine nuts – Lightly toasted for crunch and a subtle nutty aroma.
- Cherry tomatoes – Juicy and sweet, they add colour and freshness.
How to Make Spinach Risotto – Step by Step
You’ll find the full ingredient list and quantities in the printable recipe card below, but here’s the high-level overview:
- Finish and serve – Off the heat, stir in butter, Parmesan, herb paste, and lemon juice. Garnish with cherry tomatoes, pine nuts, and extra Parmesan if you like.
- Make the herb paste – Blend the spinach, basil, parsley, olive oil, garlic, lemon zest, and chilli flakes into a thick paste using a food processor or immersion blender.
- Prepare the stock – Heat the stock with water in a pan and keep warm over low heat.
- Start the risotto – In a non-stick pan or wok, sauté the shallots in olive oil until softened. Add the rice and stir for a couple of minutes until translucent. Deglaze with wine and let it cook off.
- Cook the risotto – Add hot stock one ladle at a time, stirring until absorbed before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
Tips for Making the Best Homemade Spinach Risotto
- Use hot broth – Always keep your broth warm so it doesn’t cool the rice and slow down cooking. The broth’s flavour matters just as much as the rice, so use the best you can find. Homemade is ideal, but a high-quality ready-made broth or stock or organic bouillon cube works well in a pinch.
- Pick the right rice – Arborio and Carnaroli are the classic choices. Never rinse the rice — you need that starch to achieve risotto’s signature creaminess through slow cooking and gentle stirring.
- Simmer, don’t boil – Let the rice cook gently at a simmer for even texture. Test after about 18 minutes; it should be “al dente” with a slight bite in the centre.
- Serve immediately – Risotto is at its best right off the stove, but leftovers reheat beautifully. You can even transform them into crispy risotto cakes: shape portions into patties, dip in flour, egg, and breadcrumbs, then fry in hot oil until golden. They’re fantastic for breakfast, lunch, or dinner.
Perfect Pairings for 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 favourites this time of year is a side of steamed green asparagus.
Why You’ll Love This Spinach Risotto
- Naturally vibrant – The herbs and spinach keep their bright green colour for a stunning presentation.
- Fresh and aromatic – Basil, parsley, lemon, and Parmesan give it incredible depth.
- Simple ingredients – Made with pantry staples and fresh greens.
- Versatile – Serve as a main or alongside chicken, fish, or seasonal vegetables.
- Comforting yet light – Creamy texture without feeling overly heavy.
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
This spinach risotto recipe is made with tender baby spinach, fresh spring herbs and a touch of lemon. Easy to make, it's the perfect accompaniment with salmon, grilled chicken, green asparagus or roasted vegetables. If enjoying this on its own, it makes two large servings.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
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. Enjoy!
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.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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