Risotto with Cheese and Baby Spinach

Classically, whole milk and plenty of butter would be used in this recipe. This healthy version is just as delicious.

Serves: 6Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 6


  • 3 cups chicken broth
  • 2 cups nonfat milk
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1½ cups Arborio rice
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. ground nutmeg
  • 1½ Tbsp. lemon juice
  • 2 tsp. grated lemon zest
  • 10 oz. baby spinach
  • 1 cup grated Parmesan cheese


  • Heat the broth and milk in a medium saucepan over medium-high heat until the mixture begins to simmer. Reduce heat to low.
  • Heat the oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic. Add the rice and stir to coat.
  • Stir in the salt, pepper, nutmeg, lemon juice, and zest. Add the hot milk/broth combination, ½ cup at a time. Let the rice absorb the liquid before adding more. When all but ½ cup of the liquid has been incorporated into the rice, stir in the spinach.
  • Cook the spinach, adding the final ½ cup of liquid. Stir in the cheese and serve immediately.