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A delicious side, or a main meal – this creamy Spinach Risotto with Lemon is packed with flavor and super easy to make. Adults AND kids love it!
Step by step photos and instructions below!
Update: This recipe was originally published in March of 2019. It was republished with updated photos in January of 2022.
I don’t think I have ever eaten a risotto I didn’t like. I mean – what’s not to love? It’s a super yummy 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 recipe 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 you’ll love this recipe:
- 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.
- Excellent leftovers. This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch
Frequently Asked Questions
It’s a creamy rice dish, that is made with arborio rice, and stock. Often with garlic, onions and wine. Various mix ins at the end.
Very definitely rice. It tastes a little like pasta because we cook it in stock and it takes on a creamy consistency.
No! It does take a little time, and you do have to pay attention to it as it cooks, but it requires patience more than skill.
I use Arborio rice. It is a short grain rice that can be found in most grocery stores. IT is high in starch, and creates a sticky, creamy texture for risotto without becoming mushy.
Carnaroli rice is traditionally used, but that is super hard to find in the United States.
What to serve with Spinach Risotto
Because risotto is a starch, we don’t need potatoes or pasta to go alongside our dinner. I usually make this recipe to go with baked fish or grilled chicken with one of these side dishes:
- Roasted Broccoli. The unsung hero of weeknight dinner sides. This easy recipe is hands-off and super delicious! If you want your family to eat broccoli and LOVE it, give this a try!
- Glazed Carrots. A simple side dish, using the sweetness of brown sugar combined with fresh rosemary. These Rosemary Glazed Carrots are great for holidays or just a regular Tuesday!
- Sauteed Green Beans. Garlic and shallots gently flavor these sautéed green beans making them a wonderful weeknight or holiday side dish!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- Vegetable Stock. Make Your Own Vegetable Stock or buy it. Or sub chicken stock or chicken broth.
- Olive Oil. Extra virgin is good, but light olive oils also work
- Butter. Salted.
- 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. It is 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 if you have the option. Pre-shredded just doesn’t taste as good or melt the same way.
Styled Pin Header
- Large skillet
- Ladle
How to make Spinach Risotto
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Heat your stock in a small to medium saucepan and keep it simmering while you cook. Dice the onion, mince the garlic. Zest and juice the lemon.
Make the risotto
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 the broth by the ladle full (about 1/2 cup at a time stirring frequently, allowing the stock to absorb before adding more.
Continue adding stock until it’s all gone, then add the lemon juice. Taste, then season with salt and pepper.
Add the lemon and spinach
- Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
- Grate fresh parmesan cheese over the top.
- Devour.
Kylee’s 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!
This is fantastic reheated – make a full batch for 2 and eat leftovers for lunch
What to do with leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
Substitutions/Additions
Use chicken stock if that is what you have (but it won’t be a vegetarian dish)
More delicious risotto recipes:
- Roasted Squash Risotto with Basil & Parmesan. Finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious.
- Garlic Parmesan Risotto Recipe. This Garlic Parmesan Risotto Recipe may be the star of the show we call “dinner” in this easy side – it’s sure to please the whole family!
- Bacon Zucchini Risotto. A perfect way to use up summer squash, this Bacon Zucchini Risotto is creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
- Mushroom Risotto. Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!
- Chicken Risotto. A super easy and creamy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!
- Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Spinach Risotto Recipe (with Lemon)
Recommended Equipment
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
Directions
- 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.
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
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Andrea says
Made this in my pressure cooker by reducing the stock to 4 cups and cooking on high pressure for 7 minutes. All the flavors were great together and it made a wonderful accompaniment to my basil parmesan salmon. Will definitely be making this again!
Pappusingh says
Very nice recipe
Linda says
This was delish! I served it with broiled fish. Perfect! Lemon and fish. I followed recipe to the T!
Thank you!