Creamy Spinach Risotto is so easy. Why don’t I make it more often? Risotto can be tiresome if you’re including elements that must be prepared separately and then added in at the end. However, spinach wilts right into the creaminess of the risotto, and before you know it, dinner is ready.
I rarely use white rice in my cooking, but when making Creamy Spinach Risotto I’m pulling out the stops. It’s about the creaminess – like a savory rice pudding, so I’m using short-grain white rice. Brown rice would weigh down the experience and its nuttiness would overpower the spinach. I do love brown rice in my Oven-baked Brown Rice Risotto, a much healthier version that this one, but sometimes you just want creamy, hence the name.
Creamy Spinach Risotto
Ingredients
- 4 cups chicken stock
- ½ medium onion diced finely
- 4 cloves garlic minced
- 1 T olive oil
- 1 T butter
- ¼ cup dry white wine
- 1 pound baby spinach
- 1 cup arborio rice
- 1 cup Parmesan cheese
- 1 T heavy cream (optional)
Instructions
- Mise en place – Pour the stock into a medium pot and heat it on the back burner, at not quite a simmer – you're just keeping it warm. Peel and finely dice the onion. Peel and smash the garlic, then give it a rough chop.
- Sauté the onions and garlic – Add butter and oil to a large skillet over medium heat. Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.
- Add the rice and simmer – Add the rice and toss to coat, then stir until each grain of rice becomes just a bit translucent. Add the wine and stir until it is fully absorbed. Add one ladle of stock at a time, stirring after each addition, keeping the risotto at a simmer. Repeat until you have added most of the stock, about 20 minutes or so.
- Finish – Add the baby spinach when you add the last ladle of stock, and once the spinach is wilted, add the cheese. Your risotto should be creamy and thick at this point, but if it's a bit tight, add a dash of heavy cream. Enjoy!
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