This “green risotto” with pureed spinach makes for a simple yet satisfying meal. For an added spring twist, sprinkle in green peas, lemon zest, or asparagus (or try them all!). Although creamy on its own thanks to the starchy arborio and melted Parmesan, you could also serve this spinach risotto with a dollop of goat cheese or robiola for a little extra richness.

Spinach Risotto Verde

Serves 4-6

Ingredients

4 ¼ cups (1 liter) chicken or vegetable broth (homemade is the best!)
2 tablespoons extra virgin olive oil
1 medium onion, finely minced
2 cups arborio rice
⅓ cup dry white wine
6 ½ cups fresh spinach
1 teaspoon kosher salt
1 cup Parmesan cheese, freshly grated, plus extra for serving
3 tablespoons cold butter

Method

In a medium saucepan, bring the broth to a gentle boil.

In a wide, deep pot, heat olive oil over medium heat. Add finely minced onions and cook until soft and translucent. Be careful not to let them brown.

Once the onions are cooked, add the rice and toast over medium heat, stirring occasionally, until fragrant, for about 2 minutes. You’ll notice the rice has changed color from white to more clear and opaque.

Add the wine and stir, letting it fully evaporate.

Pour in a ladleful of hot broth and stir together with the rice until the broth has been fully absorbed. Add another ladle of broth and continue to stir occasionally. Repeat this process, only adding more broth once the previous ladleful has been absorbed. Carefully watch the rice and stir every minute or so to keep it from sticking or browning.

While the rice is cooking, add the spinach to a pan with ½ cup of water and a teaspoon of kosher salt. Cook just until wilted, then lightly drain the spinach. In a high-speed blender or food processor, puree the spinach, adding a bit of hot broth if it seems too thick. Set aside.

Once the majority of the broth has been used, taste the rice to test for doneness. If it’s still crunchy, continue to add more broth. If you need more broth liquid, simply add a bit of water to the broth pot and let it boil, then add it to the rice. Rice is done when it is soft but still slightly al dente and not mushy.

To finish the risotto, add the spinach puree and stir well until all the rice is coated green. Pour in a tiny amount of the remaining broth, stir in the grated Parmesan cheese, and add the cold butter. Remove from heat, cover with a lid, and let sit for a minute or two before serving.

Remove the lid, give it one final stir, and serve on warm plates with extra grated parmesan if desired.