Spinach and vegetable risotto
This creamy spinach and vegetable risotto combines mushrooms, asparagus, and fresh spinach for a flavorful and nutritious meal. Prepare it slowly by gradually adding broth for the perfect texture.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups vegetable broth1 tbsp olive oil
1 cup mushrooms
1 onion
3 carrots
2 garlic cloves
1 cup white rice
1/2 cup white wine
3/4 lb asparagus
1/3 cup light sour cream
2 tbsp butter
3 cups spinach
Spinach and vegetable risotto is a delicious and nutritious dish that's perfect for dinner. This creamy risotto features a blend of fresh vegetables like mushrooms, asparagus, and spinach, creating a wonderful melody of flavors. In this recipe, we'll walk you through the steps to create a perfect risotto that will impress your family and friends.
Instructions:
- In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- In a large pan or skillet, heat the olive oil over medium heat.
- Add the sliced mushrooms, chopped onion, and diced carrots. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the white rice to the pan with the vegetables and stir constantly for about 1-2 minutes to coat the rice with the oil and lightly toast it.
- Pour in the white wine and stir until it's mostly absorbed by the rice.
- Start adding the warm vegetable broth to the rice mixture one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next one. This process should take about 18-20 minutes.
5. Cook the Asparagus:
- About halfway through (after around 10 minutes), stir in the asparagus pieces to cook along with the rice.
- Continue to add the remaining broth, stirring until the rice is creamy and slightly al dente.
- Once the rice has absorbed the broth and reached the desired consistency, stir in the light sour cream, butter, and chopped spinach until the spinach is wilted and everything is well combined.
- Season the risotto with salt and pepper to taste. Serve hot and enjoy!
Congratulations on preparing a delicious spinach and vegetable risotto! This dish not only tantalizes your taste buds but also brings a healthy dose of vegetables to your plate. Enjoy this comforting and satisfying meal, and don't hesitate to share it with loved ones.
Spinach and vegetable risotto FAQ:
The total cooking time for spinach and vegetable risotto is approximately 30-35 minutes. This includes sautéing the vegetables, cooking the rice, and adding the broth for absorption.
The risotto is done when the rice is creamy and al dente, meaning it should be tender but still have a slight bite to it. It should have absorbed most of the broth and not be overly soupy.
Yes, you can substitute the vegetables based on your preference. Other vegetables like peas, zucchini, or bell peppers can be used. Just ensure that the cooking times are similar to maintain a consistent texture.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen it up, as risotto tends to thicken when cooled.
A dry white wine, such as Pinot Grigio or Sauvignon Blanc, works best for risotto. Avoid sweet wines as they can alter the flavor profile of the dish.
Cooking Tips:
- Use warm vegetable broth: Keeping your vegetable broth warm during the cooking process ensures that the risotto cooks evenly and absorbs the liquid properly.
- Don't rush the process: Risotto requires patience and constant stirring to achieve that creamy texture. Take your time and add the broth gradually.
- Choose Arborio rice: Arborio rice is the traditional rice used in risotto and is essential for achieving the right creaminess.
- Add vegetables based on their cooking time: Since mushrooms and carrots take longer to cook than asparagus and spinach, add them in stages to ensure that all vegetables are perfectly cooked.
- Season to taste: Check the seasoning towards the end of cooking and adjust as necessary with salt and pepper to enhance the flavors.
Nutrition Facts
4 ServingsCalories 400kcal
Protein 10g
Carbohydrates 66g
Fiber 6g
Sugar 9g
Fat 13g
More recipes
Spiced moroccan chicken with lemon couscous
Zesty spiced Moroccan chicken served with lemony couscous.
10 Jan 2026Vegan chickpea satay curry
A rich and flavourful vegan chickpea satay curry, ready in one pot.
19 Nov 2025Gluten-free battered fish and chips
Enjoy gluten-free battered fish and crispy sweet potato chips.
30 Nov 2025Chicken chili with vegetables and beans
Hearty chicken chili with turkey, beans, and spices.
10 Feb 2026