Spinach Risotto Recipe

Spinach Risotto Recipe – How to make a quick & easy cheap cheesy vegetarian meal with parmesan cheese – budget rice dinner recipes with the video.

This spinach risotto recipe is quick and easy to prepare, full of great flavor and can be cheaply thrown together with kitchen staples.

To be sure that the recipe is vegetarian, just check that the cheese is vegetarian friendly, as parmesan often has (not vegetarian friendly) animal rennet in it.

For the liquid, you can start with a half a cup of white wine and then continue with vegetable stock, chicken stock, vegetable broth, chicken broth or water.

I’ve successfully made this with water when I haven’t felt like using stock and the addition of the parmesan at the end brings plenty of flavor without the need for stock.

You can use traditional risotto rice such as arborio rice or carnaroli rice in the great recipe or any rice such as short grain rice, if you’d prefer. You just may need to adjust the cooking time, depending on the rice you use it may take quicker or longer to cook.

For a risotto with a super creamy consistency, add a third to a half a cup of cream, cream cheese or mascarpone cheese when you add in the spinach. For added flavor you can add a handful of fresh basil, grate over lemon zest or squeeze over lemon juice.

How to make a vegetarian friendly risotto dinner

Spinach Risotto Recipe

1 Onion, peeled and chopped
2-3 Garlic Cloves, peeled and chopped
1 to 1.5 Cups Rice
4 to 6 Cups of Stock or your cooking liquid of choice
2-3 Handfuls of Fresh Spinach, Baby Spinach or Frozen Spinach
1/3 to 1/2 Cup Parmesan
Salt & Black Pepper, to taste
Butter or Extra Virgin Olive Oil, for cooking

Melt butter or heat oil in a large frying pan or large skillet over medium heat, once hot add the chopped onion and garlic.
Cook until starting to soften and become fragrant, then add in the rice.
Toss to combine then pour over a half a cup of the water, hot broth or stock and salt and pepper, to taste.
Mix through the liquid and cook until it has all been absorbed. Then add another half a cup of stock or water.
Keep adding half a cup at a time once the previous half a cup has been absorbed.
Once the rice is al dente and almost done, add the leafy green spinach and toss through until fully wilted.
Add the parmesan in small amounts, allow to melt then add more if you like, mix through and then serve.