Spinach Risotto


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I’m exhausted after a long holiday weekend (poor me) and my first day back at work. By noon I was ready to curl up under my desk and take a siesta. Alas, I had to continue slaving away. I sat dreaming of the hour I could come home, put on yogas, pick a DVD and make a comforting bowl of risotto. My favie.

There is nothing more therapeutic than taking my time and making a pot of decadent risotto. Leftovers for days, y’all!


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Risotto prepped, yogas on and Divine Secrets of the Ya-Ya Sisterhood alllllll ready to go! Then, just like that, my dreams of couch potato-dom vanished when I couldn’t get the DVD player to work. ARE YOU KIDDING ME?! Yes, I only have one DVD player. Yes, I stopped fidgeting with it after one try because I am impatient and bored with technology.

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I decided to channel all of my anger into this risotto. By God, it worked. I’ve made A LOT of risotto in my life. THIS might be one of my best. Toot, toot! (That’s me tooting my own horn). It’s my favorite thing to cook and eat. Hands down. This spinach risotto was remarkable.

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The key (and the reason so many get frustrated or don’t try at all) is low & slow. I mean, LOW and SLOW. I cook mine on low-med and it typically takes about 40 minutes. Patience, grasshoppers. Risotto is just about the only thing in this life I am patient with. That’s why I feel so cosmically connected to it.

Excuse me while I roll around in the leftovers.

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Serves: 2 as a main; 4-6 as a side

Time: 1 hour (prep + cooking)


  • 1 white onion, diced
  • 1 clove of garlic, minced
  • 1 tbsp. olive oil
  • 2 cups spinach leaves
  • 1 cup of arborio rice
  • 1/4 cup of dry white wine
  • 6 cups of vegetable stock, unsalted
  • 1 tbsp. butter
  • 1/2 cup of Parmigiano-Reggiano, grated + more to serve
  • 1 tsp. nutmeg
  • S+P, to taste

How to:

  • Heat vegetable stock in a small saucepan over medium heat
  • Heat oil + garlic + 1/2 onion in a pot over medium heat, cook until fragrant
  • Add spinach leaves to pot and saute for 3-5 minutes
  • Remove spinach and let cool
  • To the pot, add other half of onion and cook until fragrant
  • Add arborio rice, stir
  • Stir in wine
  • Add one ladle full of stock, stir and cook until almost absorbed
  • Continue slowly adding stock until rice is tender, stir constantly
  • Once rice is tender and cooked through, add butter + parm-reg + nutmeg
  • Add spinach back to the pot, stir to combine, season with S+P to taste
  • Serve with a tad more parm+reg & thank me later




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