If you’re looking to elevate your dinner game, this creamy spinach and lemon risotto is the way to go. It’s a dish that not only satisfies your taste buds but also delivers a comforting, rich texture that’s hard to resist. The bright lemon adds a refreshing zing, perfectly complementing the earthy spinach.
Imagine stirring a pot of luscious Spinach and Lemon Risotto, the creamy grains clinging together with every turn of your spoon. This recipe is a delightful balance of flavors and textures, with the added crunch of crispy garlic breadcrumbs, making it an exciting addition to your culinary repertoire.
Whether you’re preparing a weeknight meal or a special occasion dinner, this risotto is sure to impress. It’s a comforting dish that feels indulgent yet is surprisingly simple to make.
Delicious Spinach and Lemon Risotto Recipe
This spinach and lemon risotto is creamy and rich, made with arborio rice, fresh spinach, zesty lemon juice, and topped with crunchy garlic breadcrumbs for added texture. The taste is a delightful combination of savory and bright, making it a standout dish for any meal.
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons butter for breadcrumbs
- 2 cloves garlic, minced for breadcrumbs
Instructions
- Prepare the Broth: In a saucepan, heat the vegetable broth over low heat to keep it warm throughout the cooking process.
- Sauté Aromatics: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
- Toast the Rice: Add the arborio rice to the skillet, stirring for about 2 minutes until the grains are slightly translucent.
- Add Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
- Cook the Risotto: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Add Spinach and Lemon: Once the rice is cooked, stir in the chopped spinach, lemon zest, and lemon juice. Mix in the grated Parmesan cheese, and season with salt and pepper to taste.
- Prepare Breadcrumbs: In a separate skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and breadcrumbs, toasting until golden and crispy.
- Serve: Spoon the risotto into bowls and top with the crispy garlic breadcrumbs for a crunchy finish.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 50g
