Spinach Risotto

When rice is cooked slowly and manipulated by stirring, the starch rubs off the grains and thickens the cooking liquid (usually broth). Arborio rice is traditionally used, but regular short-to medium-grain rice works well too.

Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 4 cups chicken stock
  • 2 Tbsp. olive oil
  • 3 Tbsp. butter, divided
  • 1 medium onion, peeled and finely chopped
  • 3 cloves garlic, minced
  • 1 box (10 oz.) frozen chopped spinach, thawed and drained
  • ½ tsp. salt
  • 2 cups Arborio rice
  • 1 cup grated Parmesan cheese


  • In a medium saucepan, bring the stock to a very slow simmer. Reduce to low and cover.
  • In large saucepan over medium-high heat, heat olive oil and 1 tablespoon butter. When the butter melts, add the onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook an additional 30 seconds. Add spinach and salt; cook and stir for 3–4 minutes longer. Add the rice; cook and stir for 3 minutes.
  • Using a ladle, add stock, ½ cup at a time, stirring frequently and cooking until the rice absorbs the broth. Continue adding stock and stirring, until the rice is tender, about 30 minutes. Add ¾ cup cheese and remaining 2 tablespoons butter; cover and remove from heat. Let stand for 4 minutes, then stir and serve sprinkled with the remaining ¼ cup cheese.