Risotto with Spinach


Finally, time for risotto with spinach! Last time I went out to hunt for spinach I came back with lettuce. Great stuff but besides the fact that they are both green, it’s a very different vegetable ūüėČ This recipe is based on one of my favourite dishes which my mother in law always prepares when we visit Italy. It has a fabulous taste. Mine is ofcourse a slightly different version (besides, no way you can compete with this fantastic recipe for obvious reasons!). There are two key elements in this dish: 1) patience 2) a very good risotto rice. Patience because you have to stand there stirring for at least 15 minutes – you can walk away for 1 minute, but the stock evaporates quickly…! Second is the type of risotto. I like to use carnaroli rice (the king of rices) from the brand Gallo.


  • 100 gram fresh spinach per person
  • 1 cup of risotto a person
  • 2 cubes of vegetable stock
  • 1 liter of boiled water
  • 1 big chopped onion (3 little ones in this case)
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon butter
  • parmigiano, as much as you like
  • splash of white wine


Heat the olive oil in a deep stir fry pan. Add the onion and gently stir for about 6 minutes. Add the spinach and keep on stirring for about 4 minutes. In the meantime boil 1 liter of stock (you will not need all of it).

Add the risotto to the onion and spinach, then immediately a splash of wine. Let the wine evaporate but carry on stirring. Keep on gently adding stock and stir for about 15-17 minutes. In the last few minutes you can grate some parmigiano. After the risotto is done, add the butter and some more grated parmigiano. Leave the risotto in the pan for a few minutes before serving and then add even more parmigiano. Buon appetito!


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