Creamy Lemon Spinach Risotto

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 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.

See what I mean? Terribly hard to resist digging in with your fork!!

I like to make this on a weeknight, or for a weekend lunch (if we’re feeling particularly hungry). 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.

Simple ingredients (I forgot the butter in this pic, but you can easily just use olive oil).

So. What do you think??

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 sides? Of course you do!

5 from 1 vote

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Creamy Lemon Spinach Risotto

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!

Course Dinner, Side Dish

Cuisine Italian

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 servings

Calories 479 kcal

Author Kylee

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

1. Heat your stock in a saucepan and keep it simmering while you cook.
2. Over medium high heat the oil and butter in a large skillet or saucepan, and cook the onion until it softens (do not brown).
3. Add the garlic, cook for 30 seconds, then add the rice.
4. Mix thoroughly to ensure the rice is fully coated in the oil/butter.
5. Add the wine (if using), if not, use some of the stock.
6. 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.
7. Continue adding stock until it’s all gone – then add the lemon juice.
8. Taste, then season with salt and pepper.
9. Remove from the heat, and mix in the lemon rind and the spinach, and let the spinach wilt.
10. Grate fresh parmesan over the top.
11. Devour.

Recipe 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!