← All recipes

🥬 Creamy Spinach Risotto

480 kcal · 25 min · 4 servings

Ingredients

• 300 g Risotto rice (Arborio)
• 200 g Frozen spinach
• 1 Stk Onion
• 2 Stk Garlic cloves
• 1 Liter Vegetable broth
• 100 ml White wine
• 40 g Butter
• 50 g Parmesan
• 2 EL Olive oil

Instructions

1. 1. Finely chop the onion and garlic. Heat the olive oil in a large pot over medium heat and sauté the onion and garlic for 3 minutes until translucent.
2. 2. Toast the rice for 1-2 minutes until the grains become slightly translucent. Pour in the white wine and stir until it has evaporated.
3. 3. Add the hot vegetable broth ladle by ladle. Stir regularly until the broth is absorbed before adding the next ladle.
4. 4. Mix the thawed spinach into the rice in the pan. Continue cooking the risotto until the rice is al dente (firm to the bite), for about 15 minutes in total.
5. 5. Remove the pot from the heat. Stir in the butter and grated Parmesan. Cover with a lid and let rest for 2 minutes.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 52 g