Spinach Risotto

🛒 Ingredients

• Arborio rice 70 g · 245 kcal
• Fresh spinach 75 g · 17 kcal
• Onion 40 g · 16 kcal
• Garlic 3 g · 4 kcal
• Vegetable broth 250 g · 12 kcal
• Dry white wine 20 g · 17 kcal
• Parmesan cheese 15 g · 60 kcal
• Unsalted butter 8 g · 56 kcal
• Olive oil 4 g · 36 kcal

👨‍🍳 Instructions

1. Finely chop the onion and garlic; set aside. Wash and roughly chop the fresh spinach.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the garlic and cook for another minute until fragrant. Stir in the Arborio rice and toast for 2-3 minutes until the edges of the grains become translucent.
4. Pour in the white wine and stir until it has completely evaporated. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next.
5. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. Stir in the chopped fresh spinach during the last 3-5 minutes of cooking.
6. Remove the risotto from the heat. Stir in the unsalted butter and grated Parmesan cheese until fully incorporated and creamy. Season with salt and pepper to taste.
7. Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy your authentic Spinach Risotto!