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A delicious side, or a main meal – this creamy Lemon Spinach Risotto is packed with flavor and super easy to make. Adults AND kids love it!
I don’t think I’ve ever met a risotto I didn’t like. I mean, really – what’s not to love? It’s a super yummy side dish! Quite honestly, anytime I’ve made this – it’s been the main event, with the grilled chicken or whatever I make with it firmly in second place.
Making risotto isn’t difficult, but it does need you to be hands-on while you’re cooking. No special equipment needed – just get your ingredients together, and cook!! I make this spinach risotto while cooking other things, usually grilling chicken – because I’m at the stove already, so may as well, right? I also quite like drinking a glass of wine while I cook – some for me, some for the risotto – brilliant.
Make this on a weeknight, or for a weekend lunch (if you’re feeling particularly hungry).
Why this Spinach Risotto recipe works
The lemon zest is absolutely key to this, it pairs perfectly with the spinach, and when you add the creamy, salty parmesan, it’s a beautiful balance.
- Vegetable stock – make your own vegetable stock or buy it. Or sub chicken stock!
- Olive oil– extra virgin is good, but light olive oils also work
- Butter – salted. Don’t skip this!
- Onion – finely dice this. This will form the basis of the flavor, along with the garlic and stock
- Garlic – freshly mince your garlic! Garlic is a key flavor in this risotto recipe!
- Arborio rice – this is important, arborio rice has a high starch content, making it perfect for risotto as it helps blend the flavors and get that creamy consistency. Other long grain white rice will work, but won’t be as creamy. Definitely worth seeking out!
- Dry white wine – Choose a wine you enjoy drinking. I prefer a sauvignon blanc, but chardonnay also works well. You can just use extra stock if you prefer!
- Lemon zest and juice – fresh is the ONLY way to go here, it’s a key ingredient!!
- Baby spinach leaves – they add a nutritional boost, a great flavor and a lovely touch of green.
- Parmesan – shred your own!! Pre-shredded just doesn’t taste as good or melt the same way!
Simple ingredients for lemon spinach risotto (I forgot the butter in this pic, but you can easily just use olive oil).
How to make Spinach Risotto
(full printable recipe below – just scroll down)
- Heat your stock in a saucepan and keep it simmering while you cook.
- Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).
- Add the garlic, cook for 30 seconds, then add the rice.
- Mix thoroughly to ensure the rice is fully coated in the oil/butter.
- Add the wine (if using), if not, use some of the stock.
- Allow the stock to absorb into the rice, then add stock by the ladle full (about half a cup at a time), allowing the stock to absorb before adding more, stirring frequently.
- Continue adding stock until it’s all gone – then add the lemon juice.
- Taste, then season with salt and pepper.
- Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
- Grate fresh parmesan over the top.
- Devour.
Kylee’s notes for Creamy Lemon Spinach Risotto
- Add some protein to make it a complete dinner – grilled chicken, or pork chops make a great accompaniment. Grilled fish filets would be good too!
- Use chicken stock if that is what you have (but it won’t be a vegetarian dish)
- This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch
Want more easy risotto recipes? Of course you do!
- Roasted Squash Risotto with Basil & Parmesan
- Garlic Parmesan Risotto
- Bacon Zucchini Risotto
- Mushroom Risotto
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Creamy Lemon Spinach Risotto
Ingredients
- 5 cups vegetable stock
- 1 Tbs olive oil
- 1 Tbs butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups Arborio rice
- ½ cup dry white wine optional
- Salt and pepper
- Juice of 1 lemon
- 2 tsp fresh lemon rind
- 7 oz fresh baby spinach leaves
To Serve
- Shaved parmesan
Instructions
- Heat your stock in a saucepan and keep it simmering while you cook.
- Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).
- Add the garlic, cook for 30 seconds, then add the rice.
- Mix thoroughly to ensure the rice is fully coated in the oil/butter.
- Add the wine (if using), if not, use some of the stock.
- Allow the stock to absorb into the rice, then add stock by the ladle full (about half a cup at a time), allowing the stock to absorb before adding more, stirring frequently.
- Continue adding stock until it’s all gone – then add the lemon juice.
- Taste, then season with salt and pepper.
- Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
- Grate fresh parmesan over the top.
- Devour.
Tips & Notes:
- Add some protein to make it a complete dinner – grilled chicken, or pork chops make a great accompaniment. Grilled fish filets would be good too!
- Use chicken stock if that is what you have (but it won’t be a vegetarian dish)
- This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch!
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This post was originally posted in February of 2018 and has been updated to improve reader experience. The recipe remains the same.
