Risotto is very versatile and it is considered a staple dish in Italian cuisine. It can be served as a main course, side dish or appetizer and there are so many variations of how you can make it. Risotto is a very simple dish to make, except that you need to invest the time to stir frequently. The first time I made risotto was when I had guests over for dinner and they loved it. Â So naturally, I love to cook it whenever folks are coming over for dinner. Â Everybody typically comments about the rich, creamy and flavorful taste. This Creamy Spinach Risotto Recipe is one of the many ways we enjoy it; you can tweak it to be vegetarian or add shrimps or lobster meat to make it a one dish meal. The spinach adds a nice green touch plus it is also a healthy addition to this recipe. This spinach risotto also reminds my palate, somewhat of creamed spinach.
I hope you will enjoy this recipe once you make it. Â I would love to get your feedback, comments or questions. Â Use the Reply feature at the bottom of the recipe post to share your thoughts. Â Enjoy! Thanks for visiting.
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Creamy Spinach Risotto
Ingredients
- 4 cups low sodium chicken broth
- 1 cup Arborio rice rinsed
- 1/4 cup shallots finely chopped
- 1 garlic clove minced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup white wine
- 6 ounce baby organic spinach
- 10 fresh basil leaves
- 1/3 cup fresh grated parmesan cheese
- 1/3 cup fresh grated asiago cheese
Instructions
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Heat the chicken broth in a saucepan over high-flame. Once the broth comes to a near boil, lower the flame to simmer or turn off the stove.
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While the broth is being heated, heat olive oil in a four-quart Dutch oven pot over medium-low flame.
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Add the shallots and saute for three to four minutes.
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Add the garlic and saute until fragrant - a few seconds.
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Add the rice, salt, and black pepper. Stir to coat.
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Add the wine and stir until it is absorbed.
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Add one cup of the hot broth and gently stir constantly with a wooden spoon until the broth is absorbed. Continue adding the broth one cup at a time and stir until absorbed. The rice will start to look and feel creamy. This process takes about 20 minutes.
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Add the spinach and basil and keep stirring to incorporate with the rice. The spinach will be fully wilted within two to three minutes.
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Turn off the stove. Add the cheeses and stir to incorporate. The rice will be creamy and tender with a slight grain.
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Plate and serve as a side dish, an appetizer or a main course.
Recipe Notes
You can substitute vegetable broth in this recipe.  You can also use asparagus - add it during the last five minutes of the cooking process.  Use a dryish drinkable wine as I always do - I like a Pinot Grigio or Chardonnay and it does not have to be an expensive bottle.
