Creamy Spinach Risotto

READY IN: 55mins
Recipe by Schnuck

Make as an appetizer with skewered, grilled blackened or cajun shrimp or as side dish.

Top Review by Erin Rhae

This was fabulous with the adjustments I made: - doubled the garlic and all the spices - did not cook and puree the spinach. Simply added in the cream, then the fresh spinach, stirred to barely cook the spinach and added the cheese - sprinkled fresh lemon juice on top - pine nuts would also make a good topper

Ingredients Nutrition


  1. Melt butter in deep pot and sauté onion and garlic until translucent – about 5 minutes.
  2. Add Arborio to pot and sauté for about 3 minutes.
  3. Add wine to rice and sauté until nearly dry, then mix in spices.
  4. Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
  5. During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
  6. Put cream into a food processor, add spinach mix including juice, and process until smooth.
  7. When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
  8. Add cheese, mix, and serve.

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