Thursday, July 24, 2008

Spinach and Onion Risotto

I could eat risotto every day. Have I mentioned that before? Because I could.

This recipe for Spinach and Onion Risotto is slightly adapted from Mary Ellen, a fellow risotto lover. I sauteed the onion rather than caramelizing them, and I used a ton of spinach.

Loved. It. It's almost completely gone. It's ridiculous.


  • 1 large onion, diced
  • 2 cloves raw garlic, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 5 cups low sodium chicken broth, warmed
  • 1 cup arborio rice
  • 1 cup fresh chopped spinach
  • 1/3 cup shredded mozzarella cheese
  • Salt and pepper to taste

Melt the butter in the oil over medium heat and saute the onions and garlic. Add the rice; stir for 1-2 minutes. Add the white wine and stir until it is absorbed.

Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more. This process takes about 17-25 minutes, depending on the day!

Halfway through, add the cheese.

Before the final ladle of broth, add the spinach.

Season with salt and pepper, if desired.


  1. Yum! I love risotto AND spinach!

  2. Risotto is such a versatile dish where pretty much any flavor combo you've seen elsewhere can be replicated into it. You can't go wrong with spinach and onion!!


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