Spinach Risotto Recipe (with Lemon)
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
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!
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, baked fish 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).
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- 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
FAQs
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!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- 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.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How to make Spinach Risotto
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet 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 recipes to love
- 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!
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Spinach Risotto Recipe (with Lemon)
Equipment
Ingredients
- 5 cups vegetable stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small diced onion
- 3 cloves minced garlic
- 2 cups Arborio rice
- ½ cup dry white wine optional
- Juice of 1 lemon
- salt and pepper
- 2 teaspoons fresh lemon zest
- 7 ounces fresh baby spinach leaves
To Serve
- parmesan cheese
Instructions
- Heat your 5 cups vegetable stock in a saucepan and keep it simmering while you cook.
- Over medium high heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet or saucepan, and cook 1 small diced onion until it softens (do not brown).
- Add the 3 cloves minced garlic, cook for 30 seconds, then add the 2 cups Arborio rice.
- Mix thoroughly to ensure the rice is fully coated in the oil/butter.
- Add the ½ cup dry white 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 Juice of 1 lemon
- Taste, then season with salt and pepper.
- Remove from the heat, and mix in 2 teaspoons fresh lemon zest and the 7 ounces fresh baby spinach leaves, and let the spinach wilt.
- Grate parmesan cheese over the top.
- Devour.
Video
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!
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
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.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in March of 2019. It was republished with updated photos in January of 2022.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Loved it, as is! Getting back to my risotto roots. I added ground chicken meatballs! Thank you.