Spinach Risotto with Fresh Herbs

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.
Course Main Course
Category Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 420 kcal
Autor Elle


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


  1. Blend ingredients for the herb paste together in processor or with a immersion blender until a thick paste forms.
  2. In a saucepan, bring broth and water to simmer over medium heat. Reduce heat to low and cover to keep warm.
  3. 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.
  4. 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.
  5. Cover; remove from heat. Let stand for 2 minutes. Then uncover and stir in butter, parmesan cheese, herb paste, and lemon juice.
  6. Season to taste with salt and pepper. Serve while hot, garnished with chopped tomatoes, pine nuts and extra parmesan.


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.