Creamy Garlic Parmesan Risotto with Spinach
A rich and creamy risotto infused with garlic and Parmesan cheese, accompanied by fresh spinach for a delightful twist.
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Ingredients
Yields 4 servings
- (1 cup) Arborio rice
- (4 cups) vegetable broth
- (1 cup) fresh spinach, chopped
- (1) medium onion, finely chopped
- (3 cloves) garlic, minced
- (1 cup) Parmesan cheese, grated
- (1/2 cups) heavy cream
- (2 tbsp) olive oil
- (1 tbsp) butter
- (1/2 tsp) black pepper
- (1/4 tsp) salt
Instructions
- 1
In a saucepan, heat (4 cups) vegetable broth over low heat to keep warm.
- 2
In a large skillet, heat (2 tbsp) olive oil and (1 tbsp) butter over medium heat.
- 3
Add (1) finely chopped onion to the skillet and sauté until translucent, about 5 minutes.
- 4
Stir in (3 cloves) minced garlic and cook for another minute until fragrant.
- 5
Add (1 cup) Arborio rice to the skillet and stir for 2-3 minutes, allowing the rice to toast slightly.
- 6
Pour in (1/2 cup) of the warm vegetable broth and stir continuously until the liquid is mostly absorbed.
- 7
Continue adding broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more.
- 8
After about 18-20 minutes, the rice should be creamy and al dente. Stir in (1 cup) chopped fresh spinach, (1 cup) grated Parmesan cheese, and (1/2 cup) heavy cream until combined and creamy.
- 9
Season with (1/2 tsp) black pepper and (1/4 tsp) salt to taste. Serve hot.
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