Nutritional Info

Nutrition Facts

Serving Size 1 (270g)

Calories 916
Calories from Fat 185 (20%)
Amount Per Serving %DIV
Total Fat 20.6g 32%
Saturated Fat 6.9g 35%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 4.9g
Trans Fat 0.0g
Cholesterol 38.9mg 13%
Sodium 15793.7mg 687%
Potassium 1417.3mg 30%
Total Carbohydrate 139.5g 47%
Dietary Fiber 7.2g 29%
Sugars 9.6g
Protein 40.5g 81%

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Recipe Description
This risotto recipe provides an excellent foundation for your creativity. If you have some fresh basil, add that instead of the parsley. Other greens such as Swiss chard or escarole can be used in place of spinach.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
5 Cup(c)  chicken broth
1 Pound(lb)  fresh spinach, washed and stems removed
1/4 Cup(c)  water
1 Pinch(pn)  salt, to taste
4 Tablespoon(T)  unsalted butter
1   medium onion, finely chopped
2 Cup(c)  medium grain rice, such as arborio, carnaroli or vialone nano
1 Pinch(pn)  black pepper, freshly ground, to taste
1/4 Cup(c)  fresh flat leaf parsley, chopped
1/2 Cup(c)  parmigiano-reggiano, freshly grated


Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a large pot, combine the spinach, water and salt to taste. Cover and bring to a simmer. Cook until the spinach is wilted, about 3 minutes. Drain the spinach and squeeze lightly to extract the juices. Finely chop the spinach. In a wide heavy saucepan, heat 3 tablespoons of the butter over medium heat. When the butter is melted, add the onion and cook, stirring often, until golden, about 10 minutes. Add the rice to the onion and cook, stirring with a wooden spoon, until hot, about 2 minutes. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. Halfway through the cooking, stir in the spinach and salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the risotto pan from the heat. Stir in the remaining butter and the cheese. Serve immediately.

Additional notes

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Fresh Spinach Risotto
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