Spinach Risotto

Risotto with spinach, cheese and white wine.

  • Servings: 4-6 cups
  • Cook Time: 30 Min
  • Main Ingredient: Rice


  • 6 cups Emeril's® Organic Vegetable Stock
  • 1/4 cup extra virgin olive oil
  • 1 onion (diced small)
  • 1 tsp. garlic (minced)
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 4 Tbsp. unsalted butter
  • 1/2 cup Parmesan cheese (finely grated)
  • 3 cups fresh spinach leaves (packed)


In a 2-quart saucepan, bring the vegetable stock to a simmer. Heat the olive oil in a large saucepan and add the onions. Cook until tender, 2 to 3 minutes. Add the garlic and cook until fragrant, 5 to 10 seconds. Add the rice and cook, stirring, until opaque, 3 to 4 minutes. Add the wine, stir, and cook until completely reduced. Ladle in 4 to 6 ounces of the hot stock, and cook, stirring constantly, until the liquid is completely absorbed by the rice. Repeat this process until rice is al dente and creamy, usually 18 to 20 minutes. (You may have a little stock leftover.) Remove the rice from the heat and add the butter, parmesan cheese, and spinach. Stir to combine, then season with salt and white pepper to taste. Makes 1 quart, 4 to 6 cups