Meatless Monday: Spinach Risotto
For the longest time, risotto felt intimidating.
It lived in the same mental category as soufflés and homemade pasta — foods that sounded beautiful… but slightly out of reach for someone who still Googles things like “how do you know rice is done?”
I pictured complicated techniques, constant stirring, and some invisible chef skill I definitely didn’t have.
But then one night, staring into my fridge with “what’s for dinner?” energy and zero motivation, I gave risotto a shot.
And here’s the plot twist:
It’s basically just rice… broth… and patience.
That’s it.
No special equipment. No fancy tricks. No culinary degree required.
You sauté some onion, toast the rice, slowly add warm stock, and stir while it turns magically creamy. When the spinach melts in and the parmesan gets all silky and rich, it suddenly tastes like something you’d order at a cozy Italian restaurant.
But you made it.
In your own kitchen.
In sweatpants.
This spinach risotto has officially become my “I want to cook something impressive but low stress” meal. It’s comforting, creamy, packed with greens, and surprisingly simple. The kind of dish that builds confidence while it cooks.
If you’ve ever thought risotto was too advanced — this is your sign to try it.
You’ve absolutely got this.
Spinach Risotto
Ingredient List
1 yellow onion, diced
1 ½ cups (300 g) risotto (Arborio) rice, dry
5 cups (1.2 L) vegetable stock, warm
8 oz (225 g) frozen spinach
3 oz (85 g) parmesan, grated
2 tbsp olive oil
Salt & pepper, to taste
Directions
1. Sauté the onion
Heat olive oil in a large pan over medium heat.
Add the diced onion and cook for about 5 minutes, until soft and translucent.
2. Toast the rice
Stir in the risotto rice and cook for 2–3 minutes, stirring occasionally.
This helps the rice absorb flavor and gives the risotto its creamy texture.
Season lightly with salt and pepper.
3. Add the stock slowly
Reduce heat slightly.
Add 1 cup of vegetable stock and stir frequently until mostly absorbed.
Continue adding the stock one cup at a time, letting each addition absorb before adding the next.
Repeat for about 16–18 minutes, until the rice is tender and creamy.
4. Add spinach
Stir in the frozen spinach and cook until heated through and evenly mixed.
5. Finish with parmesan
Remove from heat and stir in the parmesan until melted and creamy.
Taste and adjust seasoning if needed.
6. Serve immediately
Spoon into bowls and enjoy while warm and silky.
Makes 4 servings.
Nutrition Facts
Calories per serving: 449
Fats per serving: 13 grams
Protein per serving: 68 grams
Carbohydrates per serving: 14 grams
This recipe is taken from our Eat Lean: 5 Ingredients Simple and Delicious Meals for Busy Lives cookbook featuring 40 flavorful recipes for a vibrant lifestyle.
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